Mini Egg Biscuit


  1. 60 g (3 tbsp) sweetened condensed milk
  2. 37 g (2 qty) medium egg yolks
  3. 42 g (3 tbsp) unsalted butter, room temperature
  4. 110-130 g (12-14 tbsp) potato starch or corn starch



  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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