Egg Yolk Biscuits Full of Childhood Memories (super Simple and Fast Hand)

Egg Yolk Biscuits Full of Childhood Memories (super Simple and Fast Hand)

1. Separate the egg white and the yolk, leave four egg yolks and one egg white, and use a whisk to break up.

2. Add one-third of the white sugar and beat with a whisk at high speed.

3. When it is thicker, add another third to continue to beat.

4. When the egg batter becomes grainy, add the remaining white sugar and continue to beat until the egg batter becomes lighter and thicker. Pick up the egg batter and slowly disappear.

5. Sift in low-gluten flour, use a spatula to quickly stir evenly from bottom to top.

6. The full air can be felt during the mixing process, which is also the key to the fluffy taste after baking.

7. Preheat the oven at 170 degrees and use a piping bag to squeeze the batter onto a baking sheet covered with greased paper. I squeezed it a bit anxiously, and bake it up and down for about 16 minutes.

8. It's freshly baked, it's super invincible, and the little pot friends take a bite. I can't stop eating it!

Tips:

When mixing, be light and fast, you can feel the full air coming out of the finished product will taste very fluffy!