Honey Egg Yolk Biscuits

Name: Honey Egg Yolk Biscuits
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs Egg yolk; 180g Low-gluten flour; 80g butter; 30g Caster sugar; 50g honey; Some salt

by Junzhi

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

There are many times when making desserts, and I always worry about the remaining ingredients-for example, making angel cakes, meringue cakes, shingles and so on, there will be a pile of egg yolks. At this time, I will provide you with several good choices: you can make Portuguese tart, papaya tart or ice cream, or this egg yolk biscuit. Small and delicious biscuits, office workers bring to the company and eat a few in their free time, which is very convenient and easy. It is simple and popular to entertain friends at home. Of course, if you just want to make this egg yolk biscuit, what about the remaining egg whites? ——I have to ask, of course it is to make angel cakes.

Ingredients

3 pcs Egg Yolk
180g Low-gluten Flour
80g Butter
30g Caster Sugar
50g Honey
Some Salt

Honey Egg Yolk Biscuits

1. After the butter has softened at room temperature, beat it with a whisk; add fine sugar, and beat with a whisk until the color is slightly white and the volume is enlarged; add three egg yolks in three times, and stir thoroughly each time until the egg yolk and butter are mixed. Add next time; add salt and mix well

2. Add honey (no need to stir at this time), pour in low-gluten flour, stir evenly with a rubber spatula to form a batter, use a round decorating nozzle to squeeze the batter into a round cake shape on the baking tray, and put it in preheated Bake in the oven

Tips:
1. This biscuit is very simple, but be careful not to add it all at once when adding the egg yolk, but add it in batches to facilitate the full integration of the egg yolk and butter;
2. Because of the different sizes of egg yolks and the water absorption of flour, the dryness and wetness of the batter may be inconsistent. The dryness and wetness of this biscuit should be similar to that of butter cookies, which can be easily squeezed out in the decorating mouth. If the batter is too dry or too runny, you need to adjust the amount of flour as appropriate;
3. When baking, pay attention to observe more, because the biscuits are easier to paste. Bake until the biscuits are slightly golden;
4. This biscuit contains honey. Because honey is very absorbent, it must be sealed and stored after cooling to prevent the biscuits from being softened by absorbing moisture in the air.