Egg yolk
By VicentaLakin
As a food eater, there is no stomach without a heart to eat. I'm always hungry and hungry before dinner, and I'm fed a little (which is what my mother says, I feel good about myself), so I'm going to have to have some fresh fruit or snacks between the two meals, and today this non-oiled yellow biscuit will satisfy my appetite for snacks and not worry about being fat. Try it
Recipe Recommendations
- egg yolk of 2
- whole egg one
- fine sugar 30 grams
- baking powder 2 grams
- sweetening
- roast
- half an hour
- ordinary
Steps for Egg yolk
1
Low-banded flour, powdered powder mixed, overscreened。
2
The whole egg and the yolk are in a water-free and oil-free basin。
3
During the egg fight, sugar was added three times。
4
The egg fluid began to expand twice as big, the bubble became very delicate and the egg color was white。
5
When the egg is lifted, the egg fluid is raisin-shaped, from top to bottom, and the marks fall slowly in five seconds, and the whole egg is finished。
6
Sifted flour falls into the egg fluids, flips it down with a razor, moves quickly and on a larger scale, and if it is too long or convoluted, it can result in a smoothing of the hairy egg fluid。
7
Put the pasta in the bag, put oil paper in the grill and squeeze a round paste out of it with the mouth. I'm sorry I'm new, but I'm not doing the first time with a lot of pasta。
8
Put the oven in a preheated oven of 150°C, in the upper middle, about 15 minutes, until the surface is golden.
9
Keep an eye on the situation in the oven and prevent cookies from burning because of excessive temperatures。Egg yolk Make Tips
1. To make crispy and delicious yolk cookies, the key lies in whipping the eggs. The eggs must be whipped until they form stiff peaks; when you lift the whisk, the dripping mixture should hold its shape and not immediately disappear. When mixing the eggs with the flour, fold the mixture quickly and firmly to avoid deflating the eggs. Otherwise, the resulting cookies will be coarse, dense, and hard rather than crispy.
2. Baking powder makes the baked yolk cookies crispier. At the same time, if the eggs deflate due to improper folding or other reasons during preparation, baking powder can help compensate for this, ensuring the texture of the final product isn't too hard or dense.
3. Once baked and cooled, the cookies are very crispy. If the texture is soft after cooling, it means they weren't baked enough; you can put them back in the oven for another two or three minutes.
4. When piping the batter, don't make the portions too big like I did!
5. If you can't fit all the batter on one baking sheet, you can pipe it onto another tray and bake the second batch later. Do not let the mixed batter sit for too long; it is best to put it in the oven within 30 minutes, otherwise the texture will be affected.