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Mini Egg Biscuit
Mini Egg Biscuit

Before you jump to Mini Egg Biscuit recipe, you may want to read this short interesting healthy tips about Picking The Right Foods Will Help You Stay Fit As Well As Healthy.

Many individuals do not fully grasp that the foods you select can either help you to be healthy or can negatively effect your health. Something that you should never eat no matter what is the various foods that you will find at all of those take out places. You will find that the nutrition in these varieties of is non existent and the negative effects will be really bad. In this posting we’re going to be going over foods that you ought to be eating that can help you remain healthy.

Citrus fruit will be one of the greatest things that you can have for your desserts, as opposed to having a piece of cake or ice cream. Along with vitamin C, you will find that there are plenty of other health benefits that you will find in these types of fruits. You may also want to put together a number of things like orange sections, shredded coconut combined with a teaspoon of honey.

If you decide that your health is important to you, you ought to take these tips to heart. The pre packaged highly processed foods that you can get in any store is in addition not good for you and instead you should be cooking fresh healthy foods.

We hope you got insight from reading it, now let’s go back to mini egg biscuit recipe. You can cook mini egg biscuit using 4 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Mini Egg Biscuit:
  1. Take 60 g (3 tbsp) sweetened condensed milk
  2. Get 37 g (2 qty) medium egg yolks
  3. Provide 42 g (3 tbsp) unsalted butter, room temperature
  4. You need 110-130 g (12-14 tbsp) potato starch or corn starch
Instructions to make Mini Egg Biscuit:
  1. Youtu.be/L9NWA1J7aMI
  2. In a medium bowl, mix together milk, yolks, and butter thoroughly.
  3. Add 110 grams of starch and mix until well-combined and smooth. Add more starch if the dough is still sticky and too wet.
  4. Portion the dough into small balls. I used a measuring spoon of ¼ teaspoon to scoop and portion each ball.
  5. For oven-baking, place them 1-inch apart on a baking tray lined with parchment paper. For stovetop cooking, place them on a heavy-bottom frying pan, also 1-inch apart.
  6. Bake in a preheated oven at 320°F or 160°C for 17-20 minutes or until the bottom of the biscuit is golden brown. For stovetop cooking, cover the pan with a lid and cook over low heat. Check the bottom of the biscuit every 5 minutes. It takes about 20 minutes for the biscuit to be browned at the bottom and become solid.

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