Egg Yolk Cookies
1.
Egg yolks and eggs are put into a clean, water- and oil-free egg beater.
2.
Add sugar in three times, beat with an electric whisk until there are obvious lines, write a figure 8 in the basin with egg batter, and the figure 8 will not disappear after 5 or 6 seconds.
3.
Sift in low-gluten flour and stir gently.
4.
Put the piping bag in a larger and deeper cup, and put it in the mixed batter.
5.
Cut a small round hole at the tip of the piping bag, and squeeze out a small round batter with a diameter of about 2cm on a baking pan covered with greased paper, leaving a gap between each.
6.
Put it in the preheated oven, 130 degrees, upper and lower fire, middle level, bake for about 12 minutes (according to your own oven), and just color it.
7.
Bake out, let cool and become brittle, and keep it sealed.
8.
Fragrant and crispy.
Tips:
1. Do not draw a circle when mixing the custard, but stir up and down to prevent the custard from defoaming.
2. The time and temperature required for baking should be adjusted according to your own oven.
3. The freshly baked biscuits are a bit Microsoft, and they will become crispy after cooling. If they are soft after cooling, it means that they have not been baked. You can return to the oven and bake for a while.
4. The ingredients of this formula can make about 150 small biscuits.
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