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Tamago Boro (Egg Biscuits)

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Recipe for Tamago Boro (Egg Biscuits)

Source: Adapted and modified from 『君之』的手工烘焙坊

Make: 280-290

Ingredients:
140g potato starch (refer to photo below)
20g low protein flour (cake flour)
20g dry milk (baking milk powder) (note 1)
1 teaspoon baking powder
40g icing sugar (sifted)
50g egg liquid (about one 65g large egg)
2 teaspoons of corn oil (or any flavourless salad oil)

Methods:

  1. Mix together potato starch flour, low protein flour, milk powder and baking powder until well-combined. Sieve and set aside.
  2. Break egg in a mixing bowl. Beat until the yolk and white are well mixed. No need to beat until foamy. Use only 50g of this egg liquid.
  3. Stir in icing sugar in 2-3 batches and mix well after each addition.
  4. Stir in flour mixture from step 1 in 2-3 batches and mix well after each addition (note 2). Add in oil and combine well. You will get a sticky and wet dough. Do not add any extra flour as the dough will turn dry after some time. You should be able to roll a small piece of dough into ball.
  5. Cover the dough with a damp cloth (note 3).
  6. Cut the dough into tiny pieces (slightly bigger than the size of a soya bean, approximately 1 gram) (note 4)
  7. Arrange the biscuits on a baking tray lined with baking parchment paper. Allow some gaps between the biscuits.
  8. Preheat oven at 170°C (note 5).
  9. Spray water onto the biscuits. Transfer the tray to the oven and bake for 10-15 minutes or until light golden brown. Give the biscuits another spray before you close the door of the oven. Rotate the tray 180 degree half way during baking for even colour. If you want texture to be crunchy, bake for another 8-10 minutes (note 6 & 7).
  10. After baking, remove the baking tray from oven and transfer the egg biscuits to a cooling rack. Leave to cool down completely before storing in an air-tight container.

Notes:

  1. Dry milk cannot be substituted with normal milk powder. You can buy dry milk from any local baking supply stores.
  2. Use a hand whisk to do the initial mixing and change to a rubber spatula when the batter becomes thick.
  3. You need to cover the dough with damp cloth all the time to prevent the dough from turning dry.
  4. Make sure your palms are slightly wet when rolling the dough. Wet your hand with little bit of water as and when needed. For short cut, you can roll the dough into a flat, square sheet with 0.5cm thickness. Sprinkle some potato flour on top and use a knife to cut into tiny pieces. Use both palms to roughly roll the pieces into tiny balls. Sprinkle more flour to prevent the balls from sticking with each other. The down side of this method is that the egg biscuits will be covered with a layer of flour after baking. The shape may not be as round as the first method and they may have more crack lines. (For further details, please refer to 『君之』的手工烘焙坊)
  5. The stated temperature and time should only be used as a reference. Different ovens have different temperature setting.
  6. After five minutes of baking when you see the biscuits start to expand, open the oven door slightly and spray some water onto the biscuits.
  7. You need to monitor the baking process closely to avoid the biscuits from turning brown. Place a baking sheet on top if needed to cut down the heat (refer to photo below).

 

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46 Comments

  1. I remember those 小馒头…used to buy them, but like you, can’t remember when I last time had one. Yours have turned out great!

  2. tigerfish says:

    These are definitely popular with kids…and adults alike! And they will be gone within minutes.

  3. Love your blog, your recipes for all the children. Although i am not a mum, i adore all your beautiful creations.
    regards hellosweetdessert.wordpress.com

  4. Melanie says:

    Can I ask, how long do we need to cover the dough with damp cloth before shaping them? Thanks

  5. dina says:

    i’ve never seen these before. they look so cute. i’d love to try them!

  6. cindy says:

    My son is allergic to dairy. Is there any substitute I could use for the milk?

  7. Anne says:

    My parents always tell the story of when they used to entice me with these to get me to crawl/walk to them. Thanks for bringing back those memories! I will be making these in the future.

  8. Christy says:

    Awesome! These are just so cute, and a nostalgic reminder of my childhood too 🙂 Yours look so adorable; and round…really tempting! 😀

  9. jessica says:

    Hi, the egg liquid mentioned in the recipe is it whole egg?

  10. jessica says:

    I just bake this recipe. But the dough very sticky and it flatten after roll into round shape. Do u know why? I suspect maybe flour not enough. Thks

    • food-4tots says:

      Jessica: Yes, the dough is very sticky at the beginning but after a while it will be less sticky. Extra flour will make the dough dry and create crack lines to the biscuits. It is normal if the base of the biscuit is flattened. Can you send me a photo of your tamago boro? My email is foodfortots@yahoo.com.

  11. I loved this snack in my childhood..really it’s delicious. Thank you

  12. Ling says:

    Wow!! It’s true that the smaller the things, the more effort it requires to make 😀 When I saw the 1.5 hr of rolling, etc, I raise my white flag liao. Salute you and your hubby for such dedication 😀

  13. Von says:

    Thanks for sharing this!! My one year old son loves the Want Want 小馒头 and I would love to make this preservative free version for him myself!!

    Would you know if we can keep the dough in the freezer? I don’t think I can make so many balls in one shot! Haha!

    How about the biscuits? How long can we keep them in the cookie jar?

    • food-4tots says:

      Von: I haven’t tried freezing the dough before. But I have tried to put it in the chiller for a while and it turned out dry. Maybe you can try to cut down the amount of this recipe. For the biscuits, they keep well for 2-3 weeks. 🙂

  14. Carmen says:

    Hi Thanks for sharing this recipe! This is so lovely and I love it so much! I would like to give it a try over the weekend and I also would like to know is it possible to substitute the potato starch with the corn starch?

  15. Elaine says:

    Can I use the baby formula milk powder?

  16. Cirrus29 says:

    Thank you for this recipe – I’ve made these today with great success (they compare favourably with shop-bought ones from Malaysia anyway). My milk powder had gone off, so I substituted formula (this was ”toddler milk” rather than infant formula). Also, I’d accidentally dumped the icing sugar in with the other dry ingredients (which my toddler helped mix, spilling a few spoonfuls along the way) so we added the egg into that all at once, stirred with a spatula and then kneaded by hand. Our oven is fan assisted, so we baked the biscuits at 150 degrees. So there is a lot more latitude with the recipe than you think!

  17. xpetitpoix says:

    I made these and as you suggested, left them to bake a little longer. The texture was great! Hard yet crunchy. They are a little more dense than the commercial ones which melt in your mouth.

    However, they aren’t as flavourful as the ones we buy off the shelves. Be mindful those in the shops are laden with additives!
    They were also not sweet enough for me but good for the kids since too much sugar is not healthy.

    I would definitely make these again and try to add more natural flavoring in it.

    Thanks for the great recipe!

  18. Lilypony says:

    Can i use castor sugar instead of icing sugar?

  19. Yin says:

    Is this recipe okay for dogs?

  20. Peggy Seow says:

    Dear 4 tots, just read your site and realise there high amount of sugar added in the recipe, is there any substitution for sugar such as adding in honey to substitute the icing sugar. Thanks and looking forward to receive your reply.

  21. Anvie says:

    How long do you need to let the dough rest before shaping it ?

  22. Anvie says:

    Hi I had tried it a few days Ago.. Everything is well except I didn’t get the melt in the mouth kind of texture.. Can advise why ?

    • food-4tots says:

      Anvie: The texture for tamago boro should be crisp and crunchy. You may try either reducing the baking time or making larger balls to achieve the melt-in-the-mouth texture. 🙂

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