Cooked Egg Yolk Biscuits
1.
Prepare ingredients, 10 egg yolks, 150g flour, 30g butter + 50g water (or 50g pure oil), weighed well, sugar is optional, white sugar, brown sugar and honey are fine, but brown sugar tastes heavy and needs less.
2.
Egg yolks, butter, sugar, and salt are mixed together and smashed into a puree with a blender (crush separately and then mix it will be more delicate). If the butter is not easy to mash, you can melt it at low temperature. If it is not crushed very finely, it will make the biscuits uneven and unsightly, such as the final product picture.
3.
Add flour and stir with chopsticks to form a flocculent. Only low-gluten flour is left at home, so low-gluten flour is used.
4.
Knead it with your hands to form a firm, non-sticky mass without excessive rubbing. You can add water or oil if you feel it is dry. Of course, you can be lazy and don't care about the appearance, just squeeze it into a dough.
5.
Put it in a fresh-keeping bag or a mold, roll it into a strip, compact it, and freeze it in the refrigerator for two hours until it is slightly hard and will not be too soft to deform the biscuits when sliced.
6.
Use a bread knife to cut into slices, or use a mold to press.
7.
The upper and lower tubes of the Changdi oven used are 160 degrees and baked for 20 minutes. The result is that the outside is slightly burnt and the inside is soft. After cooling, it is not hard or soft, and the taste is soft and tough. So you can choose the temperature for baking according to the actual situation of your own oven and your taste preference.
