Egg Yolk Meat Floss Biscuits

Egg Yolk Meat Floss Biscuits

by Ming Cuiyan

4.7 (1)
Favorite

Difficulty

Normal

Time

48h

Serving

2

Ingredients

Egg Yolk Meat Floss Biscuits

1. Ingredients preparation

Egg Yolk Meat Floss Biscuits recipe

2. Whip the butter softened

Egg Yolk Meat Floss Biscuits recipe

3. Add sugar, mix well and beat

Egg Yolk Meat Floss Biscuits recipe

4. Whip after adding egg whites

Egg Yolk Meat Floss Biscuits recipe

5. Sift in low powder and mix well

Egg Yolk Meat Floss Biscuits recipe

6. Knead the dough and put it in the refrigerator

Egg Yolk Meat Floss Biscuits recipe

7. The salted egg yolk is steamed and put into the food processor with the pork floss

Egg Yolk Meat Floss Biscuits recipe

8. Powdered

Egg Yolk Meat Floss Biscuits recipe

9. Take the dough out of the refrigerator

Egg Yolk Meat Floss Biscuits recipe

10. Roll out into 0.5 cm slices

Egg Yolk Meat Floss Biscuits recipe

11. Sprinkle with egg yolk and minced pork filling (leave a little side)

Egg Yolk Meat Floss Biscuits recipe

12. After covering with plastic wrap, use a rolling pin to crush the egg yolk filling to press it into the dough

Egg Yolk Meat Floss Biscuits recipe

13. Press the crust stuffed with egg yolk

Egg Yolk Meat Floss Biscuits recipe

14. Roll up with a rolling pin (must be rolled tightly)

Egg Yolk Meat Floss Biscuits recipe

15. Put it in the refrigerator after shaping

Egg Yolk Meat Floss Biscuits recipe

16. Take out the refrigerated biscuits and place them on the dip plate

Egg Yolk Meat Floss Biscuits recipe

17. slice

Egg Yolk Meat Floss Biscuits recipe

18. Put in the baking tray

Egg Yolk Meat Floss Biscuits recipe

19. Preheat the oven at 160 degrees and bake for 18 minutes until the surface is slightly yellow

Egg Yolk Meat Floss Biscuits recipe

20. Finished product

Egg Yolk Meat Floss Biscuits recipe

21. Finished product (sealed and stored).

Egg Yolk Meat Floss Biscuits recipe

Tips:

Please adjust the temperature of different ovens by yourself. When rolling, you must roll it tightly, otherwise the filling will loose when slicing. Put it in the refrigerator for more than 4 hours or put it in the refrigerator for about half an hour to 1 hour (with certain hardness That's it).

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