Egg yolk cookies

1

The whole egg and the yolk are placed in an oil-free and water-free basin with a four-minute high-speed blow with white sugar。

2

It's better to hit the egg with a thick egg, and to drop behind the bouquet won't disappear immediately。

3

Sift in low-strength powder, evenly mixed with up-and-down twitching techniques, and a very sticky state of paste。

4

A good paste is loaded with a razor in a bouquet with a round bouquet, and a round face is squeezed out on the grill. It's usually the oven with its own plate, which is hot, so whatever it is, I put a piece of tin paper on it。

5

Put it in a 170-degree pre-heated oven with about 12 minutes of yellow on the face。

6

Take it out when it's cool, and put it in a fresh bag and keep it warm. Tastes soft and chews nicer。

1. This quantity is enough for two trays in a Changdi 30L oven. Since no baking powder is added, the first tray bakes relatively fluffy, while the second tray's cookies are slightly firmer. One batch of cookies, two different textures, both of which are very much liked. Therefore, it is suggested that those with small ovens do not make too much at a time; if there were a third tray, I think it might be too dense. 2. For those without a round piping tip, simply cut a small opening about 1cm in diameter on the piping bag. If you prefer smaller cookies, you can cut it even smaller. 3. Because this batter is particularly sticky, pay attention to the technique when piping: insert the piping tip into the batter, and then pull it out neatly. Practice makes perfect, so it is not difficult. 4. The cookies vary in size and the baking time is very short, so it is best to stay by the oven and carefully watch the color.