# Fourth Baking Contest and is Love to Eat Festival# Egg Yolk Biscuits
1.
The required ingredients, low-gluten flour, sift and set aside, put all the eggs in an oil-free and water-free bowl.
2.
Use a whisk to mix the yolks and whole eggs, then add one-third of the sugar, beat until it becomes thick and add half of the sugar. Wait until the pattern can be formed before adding the last sugar.
3.
Then, the dripping egg will not disappear immediately when the egg beater is lifted, and the egg dripping on the egg beater will not drip quickly.
4.
Add the sifted low-gluten flour to the beaten egg liquid, and mix the egg liquid and flour with the mixing method picked up from the bottom. The mixing process should be fast and the movements should be light. Take the piping bag, put it on a container with a large opening, pour the batter, and cut a round opening at the opening of the piping bag.
5.
Line the bakeware with greased paper and not stick the bakeware. Squeeze the batter onto the bakeware to form a circle of about 2cm.
6.
Put the baking pan into the preheated oven, the measured temperature is 170 degrees, about 15 minutes, after it is out of the oven, let it cool and you can put it away and seal it.
Tips:
The biscuits are very crispy after being baked and let cool. If they are not crispy, please bake them for another two or three minutes.
