Japanese egg bolo which is classic Japanese biscuits, has a very small ball shape and a light delicious taste.
For Japanese, egg bolo may be the first sweet snack because there are many “egg bolo” products as a baby food.
However, lately, homemade egg bolo is very popular because it is easy to make using simple ingredients.
In this recipe, you need only 3 ingredients; cornstarch, egg yolk and sugar. In Japan, there are also other kind of bolo which uses flour or buckwheat flour.
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Ingredients (90 to 100 balls)
1/4 cup sugar
2 egg yolks
1/2 cup cornstarch
- Preheat the oven to 320 F. Line a baking sheet with parchment paper.
2. In a bowl, whisk the egg yolks and sugar well. Add the cornstarch gradually while mixing by hand. Do not add the cornstarch all at once. If the mixture is still too sticky, add 1 tablespoon of cornstarch.
3. Shape the mixture into a very small ball; the size of the little finger’s tip. (They are going to puff up after baking. The big bolo texture is not good very much).
4. Bake for 15 minutes.