Egg Yolk Biscuits
1.
The required ingredients, low-gluten flour, sift and set aside, put all the eggs in an oil-free and water-free bowl. The total amount of eggs is 90g.
2.
Use a whisk to mix the yolks and whole eggs, then add one-third of the sugar, beat until it becomes thick and add half of the sugar.
3.
Wait until the pattern can be formed before adding the last sugar.
4.
Then, the dripping egg will not disappear immediately when the egg beater is lifted, and the egg dripping on the egg beater will not drip quickly.
5.
Add the sifted low-gluten flour to the beaten egg liquid, and mix the egg liquid and flour with the mixing method picked up from the bottom. The mixing process should be fast and the movements should be light. Take the piping bag, put it on a container with a large opening, pour the batter, and cut a round opening at the opening of the piping bag.
6.
Line the bakeware with greased paper and not stick the bakeware. Squeeze the batter onto the bakeware to form a circle of about 2cm.
7.
Put the baking pan into the preheated oven, the measured temperature is 170 degrees, about 15 minutes, after it is out of the oven, let it cool and you can put it away and seal it.
Tips:
1. The basic recipe comes from Junzhi. I removed the baking powder and added an egg yolk, but the total amount of eggs is the same.
2. When squeezing the batter, the batter will have a sharp corner, which will gradually disappear during the baking process, so don't worry.
3. Pay attention to the process of beating and mixing the eggs, and do not defoam. If you are a novice, you can add 2g of baking powder to make up for the defoaming in the process of whisking and mixing.
4. The biscuits are very crispy after being baked and let cool. If they are not crispy, please bake them for another two or three minutes. ?
5. The wheat flour for Zhongyu cake is extracted from imported high-quality wheat and Zhongyu Sunshine wheat core essence. It is rich in protein and has a strong aroma of wheat; the cakes have good expansion force, large volume, high yield, strong stability, full appearance, soft and delicate tissue, and the products are soft, delicious and elastic.
