Still learning to bake: yolk souffle(yi ran xue hong bei dan huang su )

Still learning to bake: yolk souffle

Introduction:

"The lecithin in the egg yolk can release choline after being digested by the human body, and the choline can reach the brain through the blood, which can avoid mental decline and enhance memory; medical experts say that lecithin is the killer of Alzheimer's disease; the lecithin in the egg yolk can promote the regeneration of liver cells, increase the content of human plasma protein, promote the metabolism of the body and enhance immunity."

Production steps:

Step 1: Ingredients: egg yolk 130g, butter 90g, low gluten flour 200g, sugar 45g, baking powder 1 / 4 tbsp, butter softened at room temperature, cut into a large basin and beat with an egg beater until the butter turns white.

Step 2: before adding the yolks, I have to wait until the yolks are completely integrated before adding the next time. I add the yolks in three times.

Step 3: add white granulated sugar in two times, and mix it in the next time.

Step 4: mix the low flour and baking powder and sift into the egg yolk bowl.

Step 5: stir with a rubber knife until there is no dry powder.

Step 6: put it into the decoration bag and cut a small hole.

Step 7: spread oil sucking paper into the baking pan and squeeze in strips of egg yolk paste.

Step 8: I squeezed three layers, the interval must be wide, otherwise when baking will fall down together. Preheat the oven 180 degrees and bake in the middle for 25 to 30 minutes.

Materials required:

Egg yolk: 130g

Butter: 90g

Low gluten flour: 200g

Young granulated sugar: 45g

Baking powder: 1 / 4 spoon

Note: to make crisp and delicious egg yolk biscuits, the key is to send the egg liquid. But it should also be sent to the extent that the drop will not disappear immediately. When mixing the egg liquid with flour, the mixing action should be crisp and quick, do not make the egg liquid defoaming, otherwise the biscuits will be rough, dense, hard and not crisp. Baking powder can make the biscuit more crispy. At the same time, when we defoaming because of technique or other reasons, baking powder can make up for this mistake, because the taste of the finished product is not too hard.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Yi Ran Xue Hong Bei Dan Huang Su