Slightly sweet version of egg yolk crispy biscuits, a taste that blooms deep in memory
Ingredients
- Cake powder 70g
- Butter 30g
- Powdered sugar 15g
- Egg yolk 2 pieces
- Eggs 1
Steps
1. Cut the butter into cubes and place it in a slightly warm place to soften naturally.
2. While softening the butter, weigh out the egg liquid, cake flour and powdered sugar. The amount of powdered sugar is only 15 grams. It is mainly for babies to eat and cannot be used according to the taste of adults. To make it, even for adults, 20 grams of powdered sugar is enough. The amount of sugar in ordinary baking recipes is a bit excessive.
3. The butter is softened until it can be flattened with your fingers.
4. Add powdered sugar and beat butter with egg beater until smooth and fluffy.
5. Add egg liquid in batches and beat evenly.
6. Sift in the cake flour and mix.
7. The final state should be a smooth and delicate batter, slightly thicker and not able to flow naturally like a liquid.
8. Put the egg paste into a piping bag. You can also cut a small slit at the bottom of the piping bag without a piping nozzle. Then squeeze out evenly sized biscuit embryos on the baking sheet. Pay attention to the biscuits. There should be enough space between them, as they will become flattened and enlarged when heated.
9. Preheat the oven to 160 degrees, put the squeezed egg yolk shortbread cookies into the oven, and bake for 15 minutes.
10. The biscuits become flat and enlarged after being heated.
11. After the edges of the biscuits are colored, they can be taken out.
12. Baked egg yolk biscuits.
13. Baked egg yolk cookies.
14. Golden and crispy, I didn’t expect this biscuit to be so easy to make. Would you like to try it too?
Tips
- 1. The total weight of the egg yolk liquid and whole egg liquid in the formula should be controlled between 90-100 grams. There is no need to be strict about the weight of the egg yolk. It doesn't matter how much the eggs weigh, as long as the total weight is between 90-100 grams.
- 2. It is not recommended to use vegetable oil to replace butter. First of all, vegetable oil cannot be whipped, and the crispy texture brought to biscuits by whipping butter cannot be achieved with vegetable oil. Secondly, the batter formed by mixing butter with low flour is light and easy to extrude and shape, so it is very convenient to squeeze out individual biscuits, while the batter formed by mixing vegetable oil is liquid. , it starts to flow after being squeezed out, making it inconvenient to operate.
- 3. During step 8, the extruded biscuit embryo may have a small tip on the top or an uneven top. This is okay. , after entering the oven, the butter will naturally form a beautiful arc after being heated.
- 4. For small babies, squeeze a little bit, and for older babies, naturally squeeze a little bigger, as big or small as you like.
- 5. If the gap between the biscuits can be controlled, the amount of the recipe is just enough for a 39*32 cm baking pan, but I would rather have a larger gap than stick them together, so I'm on the safe side. , you can bake it in two pans, after all, it only takes more than 10 minutes to bake one pan.
