I've been sitting at home eating several boxes of Carlisle's breakfast cakes, I've been buying oven tools since I left home, I've been baking my own cookies, I've been learning how to make cookies, I've been eating eggs, I've been eating butter, I've been eating butter, I've been eating butter, I've been eating butter.It doesn't taste the same, but it's still delicious.It's Christmas, and I want to send a Christmas present to my husband who works in Beijing.

WHAT YOU NEED

Ingredients

The biscuit part: moderate
150 grams of low-fat flour
50 grams of corn oil
40 grams of flour
20 grams of milk powder
A small amount of cornstarch
60 grams of whole eggs
Sugar cream: in moderation
Chicken protein 15 about one gram of protein
100 grams of sugar
A small amount of food coloring
Two drops of lemon juice

How TO MADE Butter-free healthy breakfast biscuits Christmas sugar cream biscuits

Steps 1 to 4

1. I didn't want to be rude, but I didn't take any pictures at the beginning of the production.

2. Look at the understanding.

3. The biscuit part: 1 tablespoon of eggs and sugar powder mixed evenly (no need to stir) 2 tablespoons of corn oil poured into the egg solution and continued to stir evenly.

4. Add milk powder and starch to the egg yolk.

5. Stir into flakes, and into a dough.

6. Cut the dough into about 0.3 mm slices.

7. Cut shapes with a biscuit mold.

8. (I don't think the surface is soft, so I'll put it in the fridge for a while.)

9. Sugar cream: 1 protein and two drops of lemon juice.

10. 2 The sugar powder is added to the protein three times, each time to be sent to the sugar powder to be fully and evenly mixed.

11. 3 line sugar cream is thick enough to achieve that the traces do not disappear easily after lifting and dropping, adding color is a little thinner and easier to erase traces

12. Add the necessary color pigments to several containers.

13. Put the five in a separate bag, wait for the cookies to cool, and start painting!

14. This is a school lemon cake.

Handy cooking tips

　　I'm also selling sugar cream, and I've made more.What's going on?