Rum egg yolk biscuit(lang mu dan huang bing gan )

Rum egg yolk biscuit

Introduction:

"This biscuit is very simple and tastes great. I feel that the biscuit made by adding egg yolk is very crispy. If you like, try it."

Production steps:

Step 1: drain the yolk with a separator

Step 2: then beat well

Step 3: soften butter at room temperature and cut into small pieces

Step 4: pour in sugar and beat until white

Step 5: pour the egg into the butter in several times, and stir each time

Step 6: pour the rum slowly

Step 7: sift in low gluten flour

Step 8: Vanilla drops

Step 9: knead all the ingredients into a dough

Step 10: divide into balls of similar size

Step 11: press the shape on the ball with a fork

Step 12: brush layer of egg yolk liquid, 180 degrees middle layer up and down the fire, bake for 15-20 minutes

Materials required:

Low powder: 60g

Egg yolk: 1

Butter: 25g

Sugar: 20g

Rum: 6ml

Vanilla extract: a little

Precautions: 1. Cut the butter out of the refrigerator into small cubes to soften quickly. 2. When pouring the yolk into the butter, leave a little at the bottom of the bowl

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Lang Mu Dan Huang Bing Gan