Tamago Boro/ Egg Biscuits 小馒头饼干／蛋果子

Tamago Boro also known as Japanese egg biscuits, milk biscuits, mini mantou (旺仔小馒头/ Wang Zai Mini Mantou) are very popular snack well-loved by kids. These small adorable egg balls are very addictive that once you've pop one into your mouth, you don't just stop at one. 

Homemade Tamago Boro also known as Japanese egg biscuits, milk biscuits,
mini mantou (旺仔小馒头/ Wang Zai Mini Mantou)

Made of simple ingredients, mainly potato starch and egg, the steps are simple but require lots of patience to roll and shape into mini balls. 

Homemade Tamago Boro Egg Biscuits/ Wang Zai Mini Mantou
After baked, the diameter is about 1cm. 

Ingredients: yield 165pcs
材料

(A)

100g Japanese Potato Starch *日本片粟粉／马铃薯淀粉 100克 
*如果用普通马铃薯淀粉，份量自行调整

1/2 tsp Baking Powder 发粉 1/2小匙

15g Milk Powder 奶粉 15克

~~~~~~~~~~~~~~~~~~~~

25g Castor Sugar 细砂糖 25克
(reduce sugar if you're baking for toddler)

1 small Egg (33g without shell) 蛋液 33克

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:
步骤

1. Sieve (A) and set aside. In another bowl, stir sugar and egg until sugar dissolved.
材料（A）过筛，蛋液和糖搅拌至溶解。

2. Combine all ingredients, mix to form a soft dough. 
全部材料拌均成软面团。

3. Portion the dough into tiny pieces and roll into small balls, about the size of a chickpea. 
搓成小球状。

4. Arrange the small round dough onto a lined baking tray. Spray some water onto the dough. Bake in a preheated oven 170'C for 12 minutes. 
喷少许水，放进已预热的烤箱，以170度烘烤12分钟，即可。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Share this post