Egg yolk cookies have an unshakable place in the old-fashioned dim sum!
I believe that most of the post-80s, post-90s friends have eaten this egg yolk cookie, a small round one, it is crispy and crisp to eat, and when you chew it in the mouth, you will find that it not only has a great taste, but also mixes the taste of egg and milk, and it is really difficult for people to stop and eat it in one bite!
Every time Xiao Xiao ate this cookie, he thought of the New Year, and at that time, when the New Year came, his mother would buy a large bag and put it in the cupboard, afraid that we would steal it, because as long as it was placed where we could see, even if it was a 3-pound biscuit, it would not survive the next day.
Now the market is replaced by a variety of new pastries and biscuits, this old-fashioned taste is becoming more and more difficult to find, think about it is a pity, if you can't eat it later, what can you do? As a food blogger, I'm ashamed to worry about not being able to eat, so what else can I do? Learn to do it yourself at home! In this way, you can eat whenever you want, and you will not be worried about not being able to eat.
After looking at some ingredients and ratios and production methods, Xiao Xiao also tried to do it several times, although the taste is close, but the taste is still not crisp enough, after repeated experiments, finally succeeded, perfectly copied the taste of egg yolk biscuits when I was a child, even more intense than the taste of eating when I was a child, the following will share with you the specific proportions of ingredients and production techniques, I believe you can also make a perfect egg yolk cookie after learning!
[Ingredients]: 3 eggs, 70 grams of low gluten flour, 15 grams of black sesame seeds.
[Seasoning]: 25 grams of white sugar, 25 grams of corn oil.
[Production Process]:
Step 1: Beat the egg mixture.
Separate the yolks of 2 eggs from the egg whites, beat another whole egg into the 2 egg yolks, add 25 grams of white sugar in three divided doses, and beat with an egg beater until the egg liquid volume is significantly larger and lighter.
❤ Production focus: Sending off
1, the first time to put in the sugar: the whisk low speed to pass about 10 seconds, the egg liquid appears large bubbles when the first time into the sugar.
2, the second time into the sugar: the egg beater continues to beat at a low speed until the egg liquid appears dense small bubbles, the egg liquid color becomes light yellow when the second time into the sugar.
3, the third time into the sugar: beat the egg whisk at medium speed until the egg liquid is fluffy, when the volume becomes larger, add the third sugar.
4, the successful state: after the last 1 time to add sugar, modulate the high-speed sending state, about 5-8 minutes to send, until the whisk to lift the egg beater to draw the number 8, the shape can last on the surface of the egg liquid for 5 seconds to send successfully.
Step 2: Make cookie batter.
Add 25 g of corn oil to the beaten egg mixture and mix well using the method of stir-frying.
Add another 70 g of low gluten flour and mix well using the same method of stir-frying or cutting.
Finally, add 15 grams of black sesame seeds and mix well using the same method of copying or cutting.
❤ Production focus: Mix well
1, mixing: by using a spatula from the bottom of the batter upward mixing, repeat several times, until the mixing position, remember to mix must let the spatula touch the basin floor and basin wall, otherwise it will lead to uneven mixing.
2, cutting and mixing: as the name suggests is to use a spatula to mix from top to bottom in the batter, a slightly simpler understanding is to use a spatula to draw the word "well" in the batter, cutting and mixing can be mixed with mixing.
3, pay attention to attention: never use the way of stirring, that is, with a spatula or mixing tool in the batter to draw circles in the way of stirring, so that it is easy to defoam, the biscuits made are rough and dense, hard and not crispy; mixing and cutting and mixing is easy to cause defoaming, so the whole mixing action should be crisp and fast; baking novices can add 1-2 grams of aluminum-free baking powder, baking powder can release gas in the process of heating to supplement the volume and fluffiness of the biscuits.
Step 3: Bake cookies.
Place the finished cookie batter into the framed bag, cut a small hole in the bottom of the framed bag, and squeeze the cookie batter evenly into the baking sheet.
Preheat the oven at 160 degrees for 5 minutes, then bake the biscuit embryos in the oven at the same temperature for 15 minutes.
❤ Production focus: Staring at the point
1, friends without mounting bags can use a spoon instead, but the shape is not as good as the mounted bags.
2, in the baking tray into the raw embryo must be spaced out of the gap, small is the gap is not large enough, so some biscuits baked out is a conjoined state.
3, the baking temperature is after repeated tests to get, because each oven is different, so there may be errors in the temperature, it is recommended that you can start baking from 150 degrees, observe the state of the biscuits after baking for 10 minutes, if the fluffy surface is slightly yellow to prove that the temperature can be, if the top of the embryo is still somewhat white, you can increase the temperature to 160 degrees and then bake for 5 minutes.
4, because everyone makes a different size of cookies, so the time and temperature I give is only a reference, according to the situation of their own oven to make adjustments! The only thing to pay attention to is to stare at the point during the baking process, don't bake the paste.
Step 4: Let cool.
Baked biscuits are not recommended to be eaten immediately, because of the temperature, the biscuits are not yet crispy at this time, and it is best to eat the taste and taste after it is completely cooled.
1, pay attention to the proportion of ingredients, the time of putting in the sugar and the state of the egg liquid, this step is crucial, the egg liquid in place is the first step of successful production.
2, put in the flour is to pay attention to the stirring method, it is recommended to quickly and neatly mix to complete, so as to avoid the occurrence of defoaming problems.
3, the temperature is recommended to adjust from low to high when baking, because the biscuit paste contains eggs and sugar, especially easy to bake paste, so the most secure way is to bake at 150 degrees, observe the biscuit state, and then consider whether to adjust the temperature.
As long as you master the three points of passing skills, mixing techniques and baking time, you can easily make a small egg yolk cookie with a rich egg flavor and crispy taste! Eggs are a natural fluffing agent, when baking you can smell the aroma of biscuits emitted from the oven, this cookie is not only high in appearance, the taste is also very good, is the taste of egg yolk biscuits eaten when you were a child, a bite full of childhood memories! If you like it, try it!
Dear food friends, do you have any new methods for egg yolk cookies? Welcome to leave a message to share.
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