Cartoon Egg Yolk

Cartoon Egg Yolk

1. Add the egg yolk to the fine sugar, and use an electric whisk to beat at a medium speed. The egg yolk is yellow when it is first beaten.

2. Continue to beat, the egg yellow becomes a little lighter

3. Continue to beat, the egg yellow will become whiter and whiter, and the volume will double

4. Continue to beat, the egg yellow will become whiter, and the egg liquid will become grainy when stirred

5. Whip until the egg liquid becomes very thick, lift up a thick forged ribbon

6. Add sifted low-gluten flour

7. Using an electric whisk, stir at low speed to two turns without excessive stirring. Then mix the batter with a rubber spatula until no lumps of flour are visible

8. The state of the mixed batter, don't over-mix

9. Take out the piping bag, cut the opening, and put it in the piping mouth

10. Put the piping bag into the position of the tiger's mouth in your hand, and put the batter into the piping bag

11. First use the large round mouth to squeeze out the circle

12. Then squeeze out a small circle with a small round mouth

13. Preheat the oven at 120 degrees, put the middle layer, insert a baking tray at the bottom, and bake at 120 degrees for 25 minutes

14. After the biscuits cool, melt a little chocolate into the piping bag, squeeze the eyes, nose and facial features of the bear, and leave it to dry.

15. With a bowl of hot milk at the end, enough energy for a day

Tips:

1. To make egg yolk biscuits for your baby, it is best to buy native eggs, which have a stronger fragrance and good nutrition.
2. Freshly baked biscuits may feel soft on the surface, not crispy, and become crispy after cooling.
3. The egg yolk must be beaten in place when the egg yolk is beaten, and the beaten egg yolk can have obvious lines. This is not easy to defoam. After adding the flour, use an electric whisk at first, don't beat it for too long, just turn it around twice. Otherwise it is easy to defoam.
4. When squeezing the batter, leave some gaps in the middle to prevent the batter from swelling during baking and causing the phenomenon of sticking together.