Oil-free egg yolk cake
Crispy and delicious snacks are healthier without oil
Recipe Recommendations
- egg one
- egg yolk of 2
- powdered sugar 75 grams
- vanilla extract 1/4 teaspoon
- low-gluten flour 90 grams
- salt 1/4 teaspoon
- sweetening
- baking
- ten minutes
- simple
Steps for Oil-free egg yolk cake
1
Put all the A ingredients in a basin, stir well, then heat it to a slight temperature with water, and touch the bottom of the basin with your hand.
2
Then use an egg beater, an electric one is best beaten until the mixture is sticky and the color becomes lighter.
3
Sift the low-gluten flour once, add the vanilla essence and the sifted flour to the above 2 mixtures and gently stir well.
4
Squeeze the batter onto the baking sheet with a round marked nozzle, leaving some space between each piece. If there is no marked flower spout, you can use a spoon to scoop it. You can make about 48 cookies.
5
Preheat the oven to 425F/220C and bake for 6-8 minutes. Pay attention to the changes in the oven. The biscuits start to turn golden around. After roasting, shovel it onto a shelf to cool.