Caramel egg yolk shortcake
By VicentaLakin
Recipe Recommendations
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Caramel egg yolk shortcake
1
Caramel liquid: Add 1t of fine sugar and add water to boil over low heat until caramel color. After turning off the heat, slowly add 2t of water and stir well, let cool and set aside.
2
Sift the low-gluten flour and powdered sugar together, add salt and butter, and rub with your hands until loose
3
Add vanilla extract and egg yolks and grasp with your hands to form a uniform dough
4
Place the dough on plastic wrap and roll it into a sheet of about 0.5 cm. Then freeze in the refrigerator for 30 minutes
5
Use a mold to carve a shape
6
Put on a baking sheet, evenly brush with caramel liquid, place in a preheated oven, medium layer at 160 degrees for about 20 minutes, turn off the heat, and simmer with remaining heat for 10 minutes.
7
crispy taste
8
Take a black background
9
Serve it with a cup of black coffee, the perfect afternoon tea!