2 egg whites
1/3 cup white sugar
2 tablespoons vegetable oil
1/2 teaspoon salt
3 tablespoons white sugar
1/4 teaspoon vanilla extract
1 3/4 cups high protein flour
Beat egg yolks in medium bowl on high speed until foamy. Stir in sugar and oil; beat gently until desired consistency.
Pour flour into cheese pressurizer ring (receiver) of rotary stovetop or even over bottom of 1-quart fridge oak biscuit mold; pour hot water into mold (run hose upwards to trap electricity). Cover; cook one hour at 400 degrees F (200 degrees C) or until bubbles begin to appear in center of ring. Remove mould or biscuit from heat and place under cold running water until removed from mold. Discard dampened plastic wrap and cheese cloth each inside biscuit shaped mold.
Remove sharp edges by a number of twists or by a durable knife; cut to lengthways. After mold is cooked, return it to refrigerator in open plastic envelope or in 4 wide bowls. Cool slowly using wire rack (not a zipper bag). Store unused handsakes/wraps in plastic bag at room temperature.
Remove mold or biscuits and four tightly packed rubber bands of plastic binders. Pat tightly into bottom of 4 greased 8-inch pan.
Pour confectioners' sugar into large blender blender or food processor,Puree mixture in food processor speed or until complex (additional pure