I have loved eating this egg yolk cookie since I was a child, and I still buy it often and give it to my baby. This time I want to get some egg whites to make angel cakes, I thought that making this egg yolk cookie can quickly consume the egg yolk, I didn't think that there was no difference between the taste of the way out and the outside was sold, and the little pot friends at home couldn't stop eating!
by Rapeseed Sesame Sauce 【Official Certified Master of Bean Fruit Cuisine】
4 egg yolks
Egg whites 30g
Low gluten flour 70g
40g white sugar
1: Separate the egg whites from the egg yolks, leave four egg yolks and one egg white, beat them with an egg beater.
2: Add one-third white sugar and beat at high speed with an egg beater.
3. When it is thicker, add one-third and continue to beat.
4, when the egg paste becomes textured, add the remaining white sugar, continue to beat until the color of the egg paste becomes light and thick, pick up the egg paste that is low on the beaten egg head and slowly disappear.
5: Sift in low gluten flour and quickly stir well with a scraper from bottom to top.
6, the process of mixing can feel the full air, which is also the key to the fluffy taste after baking.
7, the oven 170 degrees preheat, with a framed bag to squeeze the batter on the baking sheet with oil paper, I squeezed a little anxious, up and down the heat for about 16 minutes.
8, freshly baked, super invincible incense, small pot friends a bite, I can't stop eating ah ah!
When mixing, it should be light and fast, and you can feel the full air coming out of the finished product taste will be very fluffy!
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