Lemon Egg Yolk Cookies

Name: Lemon Egg Yolk Cookies
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 90g Low-gluten flour; 1 piece egg; 2 pcs Egg yolk

by Gu Suluo Xiaoqi

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

This is a very simple snack with a crispy texture, a rich egg fragrance, and a touch of citric acid in the aftertaste.

Ingredients

90g Low-gluten Flour
1 piece Egg
2 pcs Egg Yolk

Lemon Egg Yolk Cookies

1. Put the egg whites and egg yolks in an oil-free and water-free container. Use a whisk to beat the egg whites until bubbles appear and add 10 grams of caster sugar. When the ice cream is melted at high speed, add 10 grams of caster sugar. Continue Add the last 10 grams of caster sugar when the lines appear slightly, until the egg beater is lifted, and the meringue on the tip of the egg beater is sagging and elastic.

2. Take the whisk directly into the egg yolk paste, add 20 grams of fine sugar at one time, and beat at medium speed until the egg yolk is enlarged and the color becomes lighter. After lifting the whisk, the egg yolk paste drips in a linear shape, and the traces can remain four or five The second does not disappear

3. Cut the lemon in half and squeeze the lemon juice into the egg yolk paste, being careful not to squeeze the lemon seeds in, and then beat it with a whisk

4. Use a rubber spatula to stir the egg yolk paste a few times to make the egg yolk paste more delicate, scrape 1/3 of the egg yolk paste into the egg yolk paste, and cut and mix evenly

5. After mixing well, pour the egg batter into the remaining meringue, and continue to cut and mix evenly

6. Sift the low-gluten flour into the egg batter

7. Use a rubber spatula to mix the flour and egg batter into a biscuit batter. The biscuit batter should be perforated like fermented dough but still shiny.

8. The piping bag is equipped with a flat-mouth piping mouth, the side of the piping bag is placed on a cylindrical container, and the batter is shoveled up with a rubber spatula and placed in the bag

9. Preheat the oven at 150 degrees, put baking oil paper on the baking tray, cut the front end of the piping bag into a small opening, and squeeze out a small round biscuit embryo with a diameter of about 1.5 cm on the oil paper, and send it to the bottom of the preheated oven. After baking the second layer for 12 minutes, turn the temperature to 130 degrees and continue to bake for 8 minutes, take it out and let it cool.