Egg Yolk Circle
1.
Ingredients: 65 grams of flour, 60 grams of eggs, 45 grams of caster sugar, 6 grams of lard, 1/8 tsp of vanilla powder, 1/16 tsp of baking soda
2.
Separate the egg whites and yolks. Add a portion of sugar to the egg yolk. First, beat the egg whites into fish-eye bubbles, and add the remaining sugar three times.
3.
Finally, beat the egg whites until they are dry and foamy. Stir the egg yolk and sugar evenly, pour it into the egg white paste, and stir evenly
4.
Mix the flour, vanilla powder, and baking soda, sift into the egg batter, and mix well. Melt the lard, add the batter, and mix well
5.
Find a round mouth, put the batter into the piping bag, extrude a small circle with a diameter of about 1.5cm on the baking tray, put it in the oven at 190 degrees, middle layer, bake for about 19 minutes, the surface is light golden, out of the oven
Tips:
The original book didn't specifically refer to any flour, so I used regular flour. The taste is slightly tougher, and it should be more crisp if you use low-gluten flour.
The weight of the egg is calculated by adding sugar in the egg white and the degree of whipping.
Round mouth flower mouth
