Caramel egg yolk shortcake
By JackieBeer
Ingredients: salt,low-gluten flour,egg yolk,powdered sugar
Recipe Recommendations
- low-gluten flour 100g
- powdered sugar 50g
- egg yolk one
- salt 1/4t
- sweetening
- baking
- an hour
- ordinary
Steps for Caramel egg yolk shortcake
1
Unsalted cream softens at room temperature
2
Add sifted low-gluten flour, powdered sugar and salt
3
Rub it with your hands into a uniform and loose shape
4
add egg yolk
5
Grasp it with your hands into a uniform dough
6
Place the dough on the plastic wrap, roll it into a 0.5cm thick rectangle with a rolling pin, and refrigerate for 2 hours
7
Use a carving die to cut the dough into uniform circles
8
Brush evenly with caramel liquid, preheat the oven, heat to 160 degrees, and bake for 25 minutes.Caramel egg yolk shortcake Make Tips
You can also place the dough in the freezer and refrigerate it for about 30 minutes to solidify, but do not harden it, otherwise it will be difficult to cut