Eat Cute and Grown Up Poached Egg Cookies
1.
80 grams of unsalted butter, 45 grams of sugar, 25 grams of egg liquid, 120 grams of low-gluten flour, 2 Jin Qixiang salted egg yolks, 3 grams of cocoa powder, 6 grams of warm water, 35 grams of icing sugar, 1 grams of corn flour
2.
The butter is softened at room temperature, and the butter is beaten. Add white sugar and continue to beat evenly.
3.
Continue to pass it evenly.
4.
Add egg liquid in 3 times to beat evenly, add egg liquid after whisking evenly each time to avoid separation of water and oil.
5.
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6.
Sift in low-gluten flour and mix well
7.
Don't knead too much to prevent the batter from becoming gluten.
8.
Take 70 grams of dough
9.
Add 3 grams of cocoa powder and knead into a dough
10.
Add salted egg yolk to the remaining dough and knead the egg yolk dough, cocoa powder dough
11.
Roll out a rectangular slice with cocoa dough, wrap the salted egg yolk dough to form a cylindrical shape
12.
Wrap in plastic wrap and freeze in the refrigerator for 30 minutes.
13.
After freezing, take it out, cut into slices with a knife, and place them in a non-stick baking pan.
14.
Add water to the icing, stir evenly, and put it into a piping bag.
15.
In the preheated oven, fire up and down at 160 degrees for about 20 minutes. (According to your own oven settings)
16.
After taking out the biscuits and cooling completely
17.
Squeeze the egg white shape on the biscuit
18.
Add corn flour to the remaining sugar liquid, mix well, put it into a piping bag, and squeeze a small amount into the solidified white icing as egg yolk.
19.
Ready to eat after the frosting has solidified
