Egg yolk biscuits: egg fragrance, zero additive, more healthy(dan huang bing gan dan xiang si yi ling jia ji geng jian kang )

Egg yolk biscuits: egg fragrance, zero additive, more healthy

Introduction:

"The memory of childhood food is very deep because of the small quantity. The egg flavor of yolk biscuits always lingers. Because rich in egg yolk, no oil, low sugar are most suitable for the elderly and young children! If there is a child in the family who makes some egg yolk biscuits, the round biscuits are slightly yellow and have strong egg fragrance. They are one of the few snacks in childhood

Production steps:

Step 1: mix low gluten flour and corn starch, sift and set aside

Step 2: soften the butter at room temperature, cut it into pieces, beat it with a hand beater, add sugar powder, and beat with salt

Step 3: add a small amount of egg yolk in several times, beat each time until the egg is well blended, and add the next time

Step 4: add the sifted low gluten flour and corn starch, and mix the flour with a rubber scraper

Step 5: knead the mixture onto the surface pad by hand to form a dough

Step 6: knead the dough into long strips and divide it into 16 small dough of 10G

Step 7: knead the dough into a ball with both hands and place it in the baking pan. Flatten the ball with a Western fork and press out the pattern

Step 8: preheat the oven, heat 170 ° above, bake in the middle layer for 15 minutes, then move to the upper layer, bake at 160 ° for 5 minutes

Materials required:

Butter: 40g

Sugar powder: 30g

A little salt: (1 / 16 TSP)

Egg yolk: 1

Low gluten flour: 40g

Corn starch: 60g

Precautions: 1. After the butter is taken out from the refrigerator, it should be cut into small pieces, which will accelerate its softening. If the temperature is low in winter, you can also use the microwave oven to thaw for 1 minute to soften, but remember not to melt the butter into water. 2. Make biscuits with a little salt, which can not only increase the saltiness, but also make them less sweet and greasy. But the amount should be strictly controlled, pick a little with toothpick, less than 1 / 16 spoon, too much will become too salty. 3. Because many household ovens can't adjust the temperature of the load and unload separately, they bake at the same temperature. In this way, the bottom of the biscuit will be colored first in the baking process. If it is baked in the middle layer for a long time, the bottom of the biscuit will be zoomed, while the upper layer of the biscuit has not been colored. Therefore, after baking to the appropriate time, move the baking tray to the upper layer. In order to avoid the oven cooling, move quickly, and wear heat insulation water jacket to prevent scalding.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Dan Huang Bing Gan Dan Xiang Si Yi Ling Jia Ji Geng Jian Kang