The egg yolk cookies in memory are crispy and crispy, fragrant and sweet. An egg yolk cookie that allows us to find the simple joy of childhood!
by Squirrel Fish 77
3 egg yolks
Low gluten flour 60 g
Milk 15 g
Caster sugar 40 g
Baking powder 1 g
1: Add powdered sugar to the egg yolk and stir well.
2. Until the protein color is white.
3: Mix baking powder and low flour through a sieve and add to the egg yolk paste.
4, mix and stir evenly, do not stir for too long, to prevent the batter from reinforcing. Milk is added as appropriately depending on the state (the batter is not too thin to be added). In a well-stirred state, the spatula is provoked into an inverted triangle that intermittently drips in a thick state, not too thin, not too thick.
5. Put into a framed flower bag. Preheat oven at 180 degrees for 10 minutes.
6: Use a scraper to push the egg paste to the mouth of the framed bag.
7: Squeeze on the baking sheet at intervals. There is a small tip on the baking sheet at the beginning, and it doesn't matter, it will become rounded later.
8: Put in the preheated oven and bake at 180 degrees on high and low heat for 15 minutes. Feel free to observe one side of the baking paste.
9: Bake well and bake. Bake nets to cool and seal and store.
10, the finished product is fragrant and crisp, and found the feeling of childhood.
11. Write the production steps
1, when the egg paste is stirred, look at the state of adding milk, because some flour water absorption is different, the degree of dryness and wetness of the egg paste is different. 2, squeeze the batter between the distance to leave, sticking together is not good. 3, the oven temperature is different, observe at any time, so as not to bake the paste, bake until golden brown can be baked.
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