Egg yolk biscuit(dan huang xiao bing gan )

Egg yolk biscuit

Introduction:

"These days, I want to taste the egg yolk biscuits I ate when I was a child. It was very difficult to eat them at that time. They were so delicious that I made them once. Found the taste of childhood "

Production steps:

Step 1: sift the flour and baking powder and set aside

Step 2: pour 2 egg yolks and 1 egg into a clean bowl and beat it with an egg beater. Add 3 times of granulated sugar in the process of beating until the volume expands several times. It can draw lines in the bowl. If the drops do not disappear immediately, it means that the bowl is ready

Step 3: pour in the sifted flour and baking powder, and mix them from the bottom up with a rubber knife. Don't circle. Stir quickly to make the flour and egg mix evenly as soon as possible

Step 4: put the batter into the decoration bag, cut a small round hole in the decoration bag, if you are the mold of Sanneng, you don't need to pad oil paper to extrude a small round hole in the baking pan

Step 5: preheat the oven, heat up and down 170 degrees, bake for about 15 minutes. Until the surface is golden, it can come out of the oven

Step 6: when the biscuit is cold, you can enjoy it

Materials required:

Low gluten flour: 90g

Egg yolk: 2

Egg: 1

Fine granulated sugar: 40g

Baking powder: 2G

Oil: 1g

Note: when squeezing, if you want to leave your tail, dip a little oil in the spoon and gently wipe it back and forth with the spoon. There is also the time to stir quickly, do not let the egg defoaming, otherwise the biscuit is rough, hard and not crisp

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Dan Huang Xiao Bing Gan