Amazing recipe that all the ingredients are naturally gluten free and does not have any flour!!! Quick, Easy & Tasteful!!!
Preheat your oven to 190°C/375°F.
If you find powdered milk that is powdered it is fine. But if the milk powder is in flakes like the “Regilait” I found, then grind it in a multi blender so that it becomes a powder. It helps the texture to be more uniform. Of course, it can also be done without the grinding, but it may make it difficult for you to mix, which will require more mixing time.
Break the eggs into a bowl and beat them lightly with an egg beater.
Add the baking powder and continue beating.
Add a tablespoon of milk powder to this mixture and mix until well absorbed.
Continue like this spoon by spoon until your mixture becomes a thick paste. How much milk powder you get depends on how big your eggs are. I have videos below for you to understand the texture they should have.
a. If it comes out thicker, we can dilute it with a little fresh milk.
b. If our mixture comes out thinner, then add more milk powder.
c. The amount of milk powder depends purely on the eggs, if they are big or small, if they are fresh, the white will be firmer, while if it is not so fresh, it will be a little thinner.
For greater convenience and a more beautiful shape, put this mixture in a piping bag. If you don't have one or you're tired of washing it for such a small amount do what I did. Put it in a food plastic bag and cut one corner/tip to make a piping bag.
Line a greaseproof paper in a baking tray. Form your buns at a distance from each other because they will rise/inflate.
Place it in the middle rack of the oven and bake for approximately 10 Minutes until golden brown. The time it takes depends purely on their size and the power of your oven.
They are eaten hot. Stored them in airtight container in the fridge for 2-3 days. Heat them in the microwave for 10-15 seconds, depending on how powerful your oven is. Of course, fresh ones are tastier.
Servings 0