Honey egg yolk biscuit(feng mi dan huang bing gan )

Honey egg yolk biscuit

Introduction:

"I misunderstood the name of the biscuit again. This is actually a crisp biscuit. The yolk gives it a bright color and looks attractive. It's only one third of the amount of Jun's, and it should be much smaller than Jun's, but the effect seems to be good

Production steps:

Step 1: prepare materials

Step 2: beat the softened butter with an egg beater to loosen the hair. Add the sugar

Step 3: beat until white and swollen

Step 4: add the yolks and beat until they are completely blended

Step 5: add salt and stir well

Step 6: add honey

Step 7: sift in flour

Step 8: mix into batter

Step 9: load the decoration bag

Step 10: squeeze out a small round cake in the baking pan

Step 11: put into the oven, 180 degrees, middle layer, about 10 minutes

Step 12: the surface is golden, and it's out of the oven

Materials required:

Egg yolk: 1

Low gluten powder: 60g

Butter: 26G

Fine granulated sugar: 10g

Honey: 15g

Salt: a little

Note: because the size of egg yolk is different, flour should not be added at one time, as long as it is transferred to the degree of cookie batter. My biscuit is relatively small. It hasn't been baked for 20 minutes as long as it's slightly golden. This biscuit is easy to get damp. It should be sealed after cooling to avoid softening.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Feng Mi Dan Huang Bing Gan