Horseshoe Egg Yolk Biscuits

Name: Horseshoe Egg Yolk Biscuits
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 125g High-gluten flour; 80g butter; 12g Pumpkin powder; 20g yolk; 32g Powdered sugar; 5g water; 40g dark chocolate

by 1 coarse tea and light rice 1

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

When I saw this biscuit on TV, it felt very cute and vivid, and it was golden in color, very beautiful, shaped like a horseshoe, and very cute. Therefore, I had the urge to make it at that time.
In fact, the ingredients for making horseshoe egg yolk biscuits are also relatively common. They are mainly made of flour, butter, egg yolk, powdered sugar and other ingredients. However, I changed the raw custard powder in the original recipe to pumpkin powder. Although it is troublesome to make pumpkin powder by myself, it will be healthier and more nutritious to eat. The taste is also unique. The biscuits are crispy and slippery in the mouth. They also have a strong aroma of milk, eggs and chocolate. They are very wonderful, and they are also great as an afternoon tea.

Ingredients

Horseshoe Egg Yolk Biscuits

1. Let’s make pumpkin powder first, peel and slice the pumpkin, put it in a vegetable and fruit dryer to dry

2. After drying, let it cool, and powder it with a wall-breaking machine

3. Sift the pumpkin powder again so that the powder will be more delicate

4. Prepare the required ingredients

5. After the butter has softened at room temperature, add powdered sugar

6. After stirring evenly, add egg yolk liquid in three times and continue to beat

7. Add water in separate portions and mix evenly

8. Sift flour and pumpkin powder

9. After mixing into a dough, wrap it in plastic wrap and put it in the refrigerator for about 15 minutes

10. After the dough is taken out, divide it into small doughs of about 13 grams

11. Roll the dough into a long strip

12. Then bend the two ends of the strip down into a horseshoe shape

13. Put them in the baking tray after making them one by one. Preheat the oven up and down at 180 degrees for 5 minutes. Place the baking tray on the lower layer (the larger one in the middle) and bake for 14 minutes

14. Melt the dark chocolate in insulated water and set aside

15. After the biscuits are out of the oven and let cool, dip both sides in chocolate and put them in the refrigerator together (freezing will be faster) until the chocolate is set

Tips:
1. This biscuit uses high-gluten flour instead of low-gluten flour
2. It is too much trouble to make pumpkin powder by yourself, you can buy it online
3. The dough should not be too soft or too hard. If it is too soft, it will affect the shape. If it is too hard, it will be easy to rub
4. The unfinished biscuits should be put in a sealed bag or box, and then stored in the refrigerator, so that the chocolate will not melt