Egg yolk

By VicentaLakin

Egg yolk
Dad's been talking about making some omelet cookies, but he hasn't taken care of it. It's finally on the agenda. Using the formula of the text book, there were no pictures, and the simple four lines described the process. No details I want to know, no bake time and temperature. It's up to you。

Recipe Recommendations

  • flour 65 grams
  • eggs 60 grams
  • fine sugar 45 grams
  • lard 6 grams
  • vanilla powder 1/8 teaspoon
  • baking soda 1/6 teaspoon

Steps for Egg yolk

  • Make Egg yolk step 0
    1
    Prepare for use
  • Make Egg yolk step 1
    2
    Load protein and yolk in two containers and add a part of sugar to the yolk
  • Make Egg yolk step 2
    3
    You hit the protein in a fish eye
  • Make Egg yolk step 3
    4
    Add the rest of the sugar in three rows
  • Make Egg yolk step 4
    5
    Hit the protein to dry hair
  • Make Egg yolk step 5
    6
    We'll mix yolk and sugar
  • Make Egg yolk step 6
    7
    Into the protein
  • Make Egg yolk step 7
    8
    Combination
  • Make Egg yolk step 8
    9
    Vanilla powder, flour, little soda mixed, sifted into the egg paste
  • Make Egg yolk step 9
    10
    Combination
  • Make Egg yolk step 10
    11
    Add melted pig oil
  • Make Egg yolk step 11
    12
    Combination
  • Make Egg yolk step 12
    13
    Loading bouquets
  • Make Egg yolk step 13
    14
    SQUEEZE A TON OF ABOUT 1.5 CM IN DIAMETER ON THE GRILL
  • Make Egg yolk step 14
    15
    Put it in the oven, 190 degrees, mid-level, about 10 minutes
  • Make Egg yolk step 15
    16
    Light gold. Out

    • Egg yolk Make Tips

    The original book didn't specify the type of flour, so I used all-purpose flour. The texture is slightly chewy; using low-gluten flour would probably make it more crumbly. The egg quantity is measured with the shell on. The amount of sugar added to the egg whites and the beating stiffness are up to you. I used a round piping tip.

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