#Old time egg yolk biscuit(jiu shi guang dan huang yuan bing gan )

#Old time egg yolk biscuit

Introduction:

"Egg yolk biscuits are similar to the apricot biscuits we used to eat when we were young. If we use almond powder and milk powder to replace part of the low gluten powder, the taste will be more similar. This is also a very suitable for novice biscuits, simple materials, easy to succeed. And no fat, relatively healthy

Production steps:

Step 1: put the whole egg and yolk into an oil-free and water-free bowl, add sugar and beat at high speed for 4 minutes.

Step 2: beat until the egg is thick and the pattern will not disappear immediately after dropping.

Step 3: sift in the low gluten powder and stir it evenly by turning it up and down. The batter is very viscous after mixing.

Step 4: put the prepared batter into the flower mounting bag with round flower mouth with scraper, and extrude one round batter on the baking paper. Generally, the oven comes with an iron plate. The iron plate is heated quickly, so no matter what I bake, I put a layer of tin foil on the plate.

Step 5: put it into the oven preheated at 170 ℃ and bake for about 12 minutes. The surface is golden yellow.

Step 6: take it out after cooling, put it in the fresh-keeping bag and keep it at room temperature. Some of the taste of crisp, chewy can enjoy delicious oh.

Materials required:

Whole egg: 1

Egg yolk: 2

Low gluten powder: 90g

White granulated sugar: 40g

Note: 1. This is the amount of two plates in Changdi 30L oven. Because there is no baking powder, the first plate is relatively fluffy, and the second plate is slightly stronger. A biscuit, two different taste, are very like oh. Therefore, it is suggested that the students in the small oven should not do more every time. If the third set is set, I think it may be too tight. 2. The diameter of 1cm can be directly mounted on the small flower bag without a flower. If you like smaller ones, you can cut them smaller. 3. Because the paste is particularly sticky, so pay attention to the skills when squeezing the paste. Insert the flower mounting mouth into the paste, and then pull it out neatly. This practice makes perfect, and it's not difficult. 4. Biscuits are big and small, and the baking time is short, so you'd better stay by the oven and observe the color.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Jiu Shi Guang Dan Huang Yuan Bing Gan