Almond Walnut Egg Yolk Cookies (vegetable Oil Version)
1.
Mix the oil, salt, sugar and crushed egg yolk evenly
2.
Sift in flour, cornstarch and coconut flour, mix well, knead into a dough with your hands, the kneaded dough is slightly dry, wrap it with plastic wrap, and keep it in the refrigerator for half an hour
3.
Take out the dough, divide it into equal parts, round it, and place it on a baking tray lined with greased paper
4.
Press down slightly and press an almond (walnut) in the middle. Don't use too much force. If the middle is too thin, the baked biscuits will break easily.
5.
Preheat the oven, middle and upper layer, upper and lower fire, 150 degrees, bake for about 20 minutes (the specific time required should be adjusted according to the thickness of the cake), and the edges are slightly yellow.
6.
Let cool, sealed and preserved
Tips:
1. The dough should be slightly dry, not too moist, and not too dry and loose.
2. Boiled egg yolks must be sieved to be delicate.
3. The time and temperature required for baking should be adjusted according to the thickness of the biscuits and the oven.
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