Net red salted egg yolk cookies, layered super crisp, only three steps to make

Salted egg yolk cookies

Salted egg yolk biscuits are super simple to make, and invincible and delicious, you don't have to worry about what additives you make, layer by layer, you will drop the crisp.

Preparation of ingredients

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Water oil skin

Low gluten flour 140 g

15 g butter

Pure milk 80 g

20 g caster sugar

Puff pastry

Salt 3 g

Butter 35 g

8 salted egg yolks

Low gluten flour 70 g

Production steps

The butter is left in advance at room temperature to soften, and you can press the finger print

Sift the low gluten flour and sift into the butter

Add caster sugar and pure milk

Mix and stir, knead into a ball, and let rise for about 20 minutes

Place the salted egg yolks in the oven and bake at 160 degrees for about 5 minutes

Place the baked egg yolks in a bag

Crush the salted egg yolks

Leave the butter in advance to room temperature to soften and add salt

Sift through the low gluten flour

Add the salted egg yolks and crush them

Stir well and knead into balls

Roll out the previously made oil skin into round thin slices, add salted egg yolk balls, and wrap them up

After the ball is formed, the seal is facing down and flattened

Use a rolling pin to roll out the dough into rectangles

Like a quilt, fold the sides to the middle, roll out the rectangle again, and repeat twice

Finally roll out the rectangle

Cut into small rectangles of uniform size

With a fork or toothpick, insert a small hole in it and place in a baking dish

The oven is preheated in advance, baked at 160 degrees for about 30 minutes, and then it is ready to bake

Delicious to the point of not stopping

Layered super crisp