ingredients (makes forty-five 1.5-2g mini biscuits)
10g butter
8g icing sugar
25g egg
3g high maltose syrup, warmed (substitute with honey)
30g potato starch
10g cake flour
1g baking powder
10g milk powder
食材（可做 45颗 1.5-2克小馒头）
黄油 10克
糖粉 8克
蛋液 25克
水饴 3克、加热（可用蜂蜜替代）
片粟粉 30克（又称土豆淀粉）
蛋糕粉 10克
泡打粉 1克
奶粉 10克
Directions/做法
cream butter and sugar till till fluffy
黄油和糖打发至羽毛状
add egg into butter mixture in 2 additions, creaming well after each addition
蛋液分两次加入黄油、每加入一次拌匀再加入剩余的蛋液
add in high maltose syrup. mix well
加入水饴、拌匀
cut in sifted flours, baking powder and milk powder
过筛粉类食材、泡打粉和奶粉以切拌方式拌入蛋糊
knead till you get a soft dough and stop mixing after that
揉成团后就不要在搓揉下去
pinch and shape dough into 1.5-2g portions
(you can also roll dough into a thin log and slice out into portions, then shape into round balls)
捏出 1.5-2克面团、揉成小圆球
（也可将面团揉成长条、切成小剂子后揉成圆球）
bake in centre rack of 150 degrees C preheated oven for 5 mins
then turn temperature to 140 degrees C, and continue baking for 5-7 mins
turn off heat, and allow biscuits to sit in oven for another 5 mins before removing to cool completely
送入预热至 150摄氏度中层烤箱烤 5分钟
后转 140摄氏度，续烤 5-7分钟
熄火、让饼干在烤箱焖 5分钟后出炉。完全冷却即可享用
Personal notes/温馨小贴士:
– the sugar level i use yields mildly sweet biscuits. the sweetness does come at the after taste. feel free to increase to 10-12g icing sugar
这次糖粉用得比较少，做出来的饼干味甜。甜度在回味后比较明显～喜爱甜食读者可将糖粉增加至 10-12克
– adjust egg accordingly since different flour absorbs hydration differently (could be a variance of +/-5g). ultimately your dough should be soft, without cracks and neither should it be sticky
蛋液跟着面粉吸水量适当调整（+/- 5克）。最终的面团应该不沾手、无裂痕
– i used japanese potato starch and hokkaido skim milk powder
我用了日式片粟粉和北海道脱脂奶粉
– baking temperature and time are provided for reference only. you can turn off oven heat once base of biscuit browns slightly
烘焙温度和时间仅供参考。饼干底部稍微上色后即可熄火
Can skip baking powder?
I don’t recommend
Hi, the egg ingredient, is it whole egg or just yolk?