Eggcake cookies
By VicentaLakin
A lot of yolk left over from yesterday's double milk, and I'm wasting a long and delicious snack to teach you today to make two little cookies of pure yolk
Recipe Recommendations
- egg yolk of 2
- whole egg one
- low-gluten flour 90g
- fine sugar 50g
- sweetening
- roast
- ten minutes
- simple
Steps for Eggcake cookies
1
The sugar is added three times, with an electric omelet to the point where there is a visible texture, and an eight word in the bowl with an egg paste。
2
Sift low-banded flour, softly and evenly。
3
Flip evenly
4
and put the bouquets in a large, deep cup, and put them into a folded paste. a small round hole is cut at the tip of the bouquet, and a small round paste of approximately 2 cm in diameter is squeezed out of the grilled oilpaper, leaving a gap between each。
5
Put it in a pre-heated oven, 170 degrees, top-fire, mid-level, about 12 minutes baked (based on the home oven), just top colour。Eggcake cookies Make Tips
1. Do not draw a circle when mixing an egg paste. 2. The amount of time and temperature required for the bakery shall be adjusted, as appropriate, in accordance with its own oven. Three, freshly baked cookies are a little soft, and when they're cold, they become thinner. If they're cold, they're softer, which means they're not baked, they can go back to the oven for a while. 4. This formulation produces 150 or so small biscuits。