Egg Yolk Biscuits

Egg Yolk Biscuits

1. Put egg yolk, corn oil, milk, sugar in the container

2. Stir it into a uniform paste

3. Add flour

4. Stir to form a dough without excessive stirring to prevent the flour from becoming gluten

5. Divide the dough into small balls of about 3 grams each

6. Flatten after reunion with the palm of your hand, a small round cake about 2 mm thick

7. Arrange evenly in the baking tray

8. Put it in the second floor under the oven, and heat up and down at 130 degrees, with hot air at 140 degrees, for 30 minutes. There is no need to preheat the oven.

9. Put it into the biscuit bucket after being out of the oven (a sealed container is sufficient)

Tips:

1. Mix the milk butter and egg yolk sugar well.
2. Don't stir too much after adding the flour.
3. The size of the biscuits can be arbitrary, if the biscuits are big, the baking time should be adjusted by yourself.
4. Generally speaking, I do not preheat the oven when baking biscuits, but I like to use hot air.