Egg Yolk Biscuits

Egg Yolk Biscuits

1. Beat the egg yolks with sugar.

2. Dispel until pale.

3. Cut and mix the milk powder evenly.

4. Put it in a piping bag that was put on the mouth of the big cup in advance.

5. Squeeze into the mold filled with greased paper.

6. Put it in a 90-degree preheated oven for 60-70 minutes, depending on the individual oven.

7. Demoulding. The mold was too deep and there was no paper backing for the first time. It took a lot of effort to pry it out. The new mold was scarred.

8. It is crunchy and fragrant, not very sweet, and melts in the mouth. It can be eaten by the toothless baby and the elderly.

9. There were not many biscuits, so they were all grabbed.

10. There is too much egg yolk left when making Rongdou, you can try this. I don’t remember the specific amount of egg yolk used. According to the ratio I provided, it is relatively safe.