Cream yolk biscuit(nai you dan huang xiao bing )

Cream yolk biscuit

Introduction:

"The freezer at home is too big. It's full of all kinds of food materials. It's almost summer. Food hygiene is very important and needs to be cleaned up as soon as possible! Today, I use a box of cream to make a snack. It's a soft cake. There's no rules for making this kind of cake. Just weigh it and do it yourself. I used light cream, eggs, powdered sugar, spices and so on, so it's called "cream yolk cake". It tastes vanilla and can be used as tea. Light cream belongs to liquid cream, and its oil content is lower than that of solid butter. The oil content of light cream is generally less than 50%, and it is made with some other raw materials. It does not belong to pure oil. The oil content of solid cream or butter is more than 80%. Although the small dots made with it are delicious and crispy, the oil is too large. Besides the oil is sugar, the heat of cookies is very high. Otherwise, they don't have a fragrant taste. They taste delicious, but it's better to eat less. This "cream yolk cake" belongs to the soft cake category, the sweetness is not very big, the method is similar to the cookie, but the formula and taste are not the same. The specific measures are as follows; "

Production steps:

Step 1: low gluten flour, light cream, eggs, powdered sugar, vanilla essence, baking powder.

Step 2: pour the light cream into the egg basin, put in the powdered sugar, mix well with the egg beater at low speed.

Step 3: then use low, medium and high gears to gradually increase the speed and start stirring.

Step 4: beat the cream to half a hair, put in the eggs and mix well, then beat again with the beater until it is slightly thick.

Step 5: add a few drops of vanilla essence and beat well.

Step 6: sift low gluten flour and baking powder into the batter and mix well.

Step 7: stir into a thick paste.

Step 8: then scoop it into the flower mounting bag. The flower mounting bag should be equipped with a large flower steel mouth in advance.

Step 9: the mouth of the bag should be tied with a rubber band to avoid leakage.

Step 10: after filling, loosen the rubber band of the decoration bag, arrange and squeeze the biscuit blank on the baking plate.

Step 11: bake the cake in the oven. Bake the cake at 190 ℃ for 18-20 minutes, and then the cake will come out.

Step 12: this material is divided into three heats for baking. The first one is small flower, the second one is long, and the third one is circle. In a word, you can design the shape yourself.

Materials required:

Low gluten flour: 300g

Cream: 150g

Egg: 150g

Powdered sugar: 100g

Vanilla extract: 1g

Baking powder: 3 G

Note: characteristics of small cake; light yellow color, rich milk flavor, crisp and sweet, moderate taste. Warm tips: 1. If you don't have an electric egg beater, you can make it by hand with steel wire. This kind of cake doesn't need to be beaten too much. 2. If you change light cream into butter, you can make cookies. The method is basically the same, but you need to beat the butter. 3. The baking time and temperature can be adjusted according to the size of the oven. In principle, the larger the volume of the oven is, the higher the actual temperature will be. However, the heating pipe in the small oven is closer to the baking pan, so the temperature will be adjusted lower. The tea snack "cream yolk cake" made with a large frying spoon is ready. Eat up more soft, moderate sweetness, for your reference!

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Nai You Dan Huang Xiao Bing