Source: Lili's light meal
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Every once in a while, Dou Ma likes to make some small snacks at home, such as chocolate beans, sweet potato cakes, potato slices, peanut candy, mini biscuits, peanut crisps, etc., which children especially like.
The taste of the small snacks made by myself is pure, basically not too sweet, and there is no big oil, probably because they are used to this taste, and they probably know that their mothers will always have different snacks waiting for them, so the children rarely quarrel to buy them when they go to the supermarket.
No, today, Mama Dou prepared fragrant and crispy egg cookies for them again.
This egg biscuit adheres to the usual style of Dou Ma - the materials are as simple as possible and the operation is as simple as possible, so only 3 ingredients are needed, and after being quickly beaten, the batter can be mixed in the oven.
The appearance of coming out is warm yellow and cute, and the mouth is crispy and fluffy. Before they had time to take good photos, the children couldn't hold it back, and frequently reached out to "steal food......
Egg biscuits
【Prepare Ingredients】:
1 egg, 2 egg yolks, 50g sugar, 80g cake flour
【Reference Amount】:
The 30-liter oven can fill about 2 baking trays
[Specific Method]:
1. Put 1 egg, 2 egg yolks, and all the sugar into the egg bowl and stir well.
2. Prepare a basin of hot water at about 50 degrees (the water feels a little hot to the touch, but not to the extent that you dare not put it).
Sit the egg beating bowl in the hot water basin and beat it at high speed.
(Whole egg liquid is the easiest to whip at about 40 degrees, and the success rate is higher)
Continue to beat until the egg wash becomes lighter in color and has obvious lines, adjust to 1st low speed.
This operation can reduce the large bubbles in the egg liquid, making the egg liquid more delicate, which has a great impact on the smoothness of the final product, so don't be lazy.
Until the whisk is lifted and the egg drips in a straight line, but it does not disappear immediately.
At this time, the egg liquid can still flow in a flowing state, and it does not need to be completely whipped like making sponge cake, so as not to over-thicken the batter in the back~
3. Sift all the low-gluten flour into the beaten egg liquid at one time.
Mix evenly into a delicate batter by chopping and stirring.
At this time, the batter has a certain viscosity, and it can be scooped up directly with a stirring sheet, if it is very thin, it must not be whipped in place, or defoamed.
4. Put the mixed batter into a piping bag.
It is best to place the piping bag in a small cup and pour the batter from a high place to expel large bubbles.
Cut a small opening in the bottom and squeeze it into a baking sheet lined with greased paper.
If you don't have a piping bag, just use a small spoon to scoop it!
After squeezing all the batter, the cookie model is ready.
5. Put the baking tray in the preheated oven, 150 degrees, up and down, and bake for about 20 minutes.
When you smell the fragrance, it is okay to have a yellowish color all around.
(After baking one plate, quickly remove and bake another plate)
When left to cool, the biscuits can be easily removed from the oiled paper and the color will become darker.
Egg yolk biscuits are complete!
After the baked biscuits are cooled, the egg aroma is pure, the taste is crispy, and the surface is basically smooth.
Taking pictures is completely in the rhythm of grabbing with the children, and the daughter said, or the mother makes it more delicious!
Summary of the 3 key points to succeed the first time:
1. The whole egg liquid is beaten at high speed first, and then turned to low speed after the texture is obvious, which can make the egg liquid smooth and delicate, avoid too many bubbles, and is the first step to ensure the delicate taste of the small biscuits.
2. Beat the egg mixture, lift the egg beater, and the egg liquid will not disappear immediately.
3. Mix in flour just like making a cake, be sure to pay attention to the stirring technique to avoid foaming.
- Is it possible to reduce the amount of sugar?——
First of all, the 50g of sugar in this recipe makes small biscuits that taste just right, and they are not very sweet.
Secondly, in the whole egg beating, the higher the sugar content in the egg, the easier it is to whip, and the whipped egg bubbles are more stable, that is, it is not so easy to defoam. So if you want to reduce sugar, you can decide according to your mastery of whipping whole eggs.
Although the amount of snacks made by yourself is not too much each time, it is very reassuring to give it to children. And looking at a few scattered ingredients, turning from their own hands into warm and cute cookies, the process is also so quiet and healing~
Take a break and get hands-on with your kids!
Dou Ma, share original recipes, simple and delicious pastries, breakfast, home cooking, each recipe has been carefully tried, so you can operate with confidence. Like friends, don't forget to like and follow me, your attention is my biggest motivation!