Almond Walnut Egg Yolk Cookies (vegetable Oil Version)

Name: Almond Walnut Egg Yolk Cookies (vegetable Oil Version)
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 100g corn starch; 30g coconut powder; 4 Boiled egg yolk; 50g Caster sugar; 90g Vegetable oil; 1g salt; 14 pieces almond; 13 cloves walnut

by Gourmet temptation to greedy cats

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Look at the color, bright yellow, attractive, exquisite, compact, pleasing to the eye, and make people love it; smell the fragrance, crisp yellow and yellow, and the fragrance is hard to refuse; taste the taste, delicate and mellow, fluffy and soft, lips and teeth Leaving fragrance, it is memorable. "

Ingredients

Almond Walnut Egg Yolk Cookies (vegetable Oil Version)

1. Mix the oil, salt, sugar and crushed egg yolk evenly.

Almond Walnut Egg Yolk Cookies (vegetable Oil Version) recipe

2. Sift in the flour, cornstarch, and coconut flour, mix well, knead the 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 sheet lined with greased paper.

4. Slightly flatten 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 should be slightly yellow.

6. Let cool, seal and store.

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.