Vanilla egg yolk shortcake
By TysonWalsh
Today, make a simple, fast and delicious snack "Vanilla Egg Yolk Shortcake". This small dot does not require decorative bags when making. The raw materials are simple. You just need to stir the raw materials evenly and knead them into small cakes. It is not technical and easy to use. The specific procedures are as follows.
Recipe Recommendations
- low-gluten flour 100 grams
- powdered sugar 45 grams
- egg yolk 1 piece
- vanilla extract 2 drops
Steps for Vanilla egg yolk shortcake
1
Put the solid cream into a steel basin and melt the cream at low temperature with an induction cooker.
2
Melt the cream thoroughly and cool at room temperature, then add the powdered sugar.
3
Use the low-end power of an electric eggbeater to whip the cream and powdered sugar to fully blend them.
4
Pour in an egg yolk.
5
Pour in the egg yolks and continue to beat well, then add a drop of vanilla essence.
6
Sift the flour into the paste, mix well with a rubber spatula, and stir until a soft dough is made.
7
Pull the dough with your hands into a number of evenly distributed dough, then rub it round one by one and place it on the baking sheet.
8
Preheat the oven at 170 degrees for 5 minutes, place the baking sheet on the middle shelf in the oven, and bake with upper and lower heat at 170 degrees for 10 minutes.
9
Bake until the surrounding color of the small cakes is slightly browned before baking.
10
The cakes are soft at this time and can be served as refreshments after drying them for a while. This production takes only 20 minutes to complete.Vanilla egg yolk shortcake Make Tips
Characteristics of this snack: Golden color, rich aroma, crispy and fragrant texture, melts in the mouth. Friendly Tips: 1. After the cream has melted, let it cool again before beating. First beat at low speed to mix evenly, then add the egg yolks and beat at medium speed until it reaches a feathery consistency. 2. The flour must be sifted when added. Sifting makes the flour loose and lump-free; in this state, the flour particles remain independent with air between them, resulting in a fine batter and making the baked treats even softer and crisper. 3. The dough made this way is very soft. If you use a piping bag to squeeze it evenly onto a baking sheet, it becomes a cookie. If making cookies, you need to add half an egg yolk; otherwise, squeezing the piping bag will require a lot of effort. Rolling them by hand and flattening them is easier. Although the shapes differ, the taste is the same as cookies. Chef Big Spoon's simple and delicious tea snack, "Vanilla Egg Yolk Crisps," is now ready. The texture and taste are excellent. Here it is for your reference