Vanilla egg yolk pastry(xiang cao dan huang xiao su bing )

Vanilla egg yolk pastry

Introduction:

"Today, we will make a simple, quick and delicious little tea" vanilla egg yolk Shortcake ". This kind of small dot, when making, does not need to mount the flower bag, the raw material is simple, only needs to stir the raw material evenly, rubs into the small cake to be possible, does not have any technicality, is very easy to start, the concrete method is as follows

Production steps:

Step 1: put the solid cream into the steel basin and melt the cream in the induction cooker at low temperature.

Step 2: melt the cream thoroughly and let it cool at room temperature, then pour in the powdered sugar.

Step 3: beat the cream and powdered sugar with the low-grade electric egg beater to make them fully integrated.

Step 4: pour in an egg yolk.

Step 5: pour in the egg yolk and continue to beat well, then add a drop of vanilla essence.

Step 6: sift the flour into the paste, mix well with a rubber spatula, and stir into a soft dough.

Step 7: pull the dough into several even dough pieces by hand, then round them one by one, and put them into the baking tray according to the flat and neat size.

Step 8: preheat the oven at 170 ℃ for 5 minutes, put the baking tray into the middle shelf of the oven, bake at 170 ℃ for 10 minutes.

Step 9: bake until the surrounding color of the pie is slightly brown.

Step 10: at this time, the cakes are soft, and can be served as refreshments after a little airing. It takes only 20 minutes to make this point.

Materials required:

Low gluten flour: 100g

Powdered sugar: 45g

Solid cream: 70g

Egg yolk: 1 piece

Vanilla extract: 2 drops

Note: this point features: golden color, strong smell, crisp taste, instant taste. Warm tips: 1. After the cream is melted, it should be cooled again before it can be stirred. First, beat it well with low speed, then add the yolk, and then beat it with medium speed to make it feathery. 2. When adding flour, it must be sieved. After sieving, it can make the flour loose without particles. In this state, the flour will be in an independent state of molecular particles. There will be some air between the molecules. The batter will be fine, and the baked dots will be more crisp. 3. The dough made by this method is very soft. If the mounting bag is used to squeeze evenly on the baking plate, it is the practice of cookies. If you want to make cookies, you need to add half an egg yolk, otherwise it will be very difficult to squeeze the mounting bag, and it is easier to press flat by hand. Although the shape is different, the taste is the same as cookies. This simple and delicious small tea "vanilla egg yolk pastry" is ready. It tastes very good, for your reference!

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: Vanilla

Chinese PinYin : Xiang Cao Dan Huang Xiao Su Bing