Egg yolk biscuit
Introduction:
Production steps:
Step 1: beat the softened butter evenly, then add sugar and salt in turn.
Step 2: beat the softened butter evenly, and then add sugar and salt in turn.
Step 3: add a small amount of egg yolk in several times, stir each time until the egg and oil are fully fused, and then add the second time.
Step 4: add the sifted low gluten flour and corn starch.
Step 5: add the sifted low gluten flour and corn starch.
Step 6: mix the oil and powder with a rubber scraper.
Step 7: knead the dough by hand.
Step 8: knead the dough into long strips and divide into 16 equal parts.
Step 9: roll the dough into a ball with both hands and put it on the baking tray with tin foil.
Step 10: flatten the ball with a fork and press out the pattern. Preheat the oven at 160 ℃ for about 20 minutes.
Materials required:
Corn starch: 60g
Low gluten flour: 40g
Butter: 40g
Egg yolk: 1
Salt: a little
Sugar: 25g
Note: 1. Bake to about 15 minutes, will be watching on the side, a little inattentive will be baked. 2. Add a little salt to make it sweet. The prescription used 30g sugar, I used 25g, I feel almost.
Production difficulty: simple
Process: Baking
Production time: 20 minutes
Taste: sweet
Chinese PinYin : Dan Huang Bing Gan
Egg yolk biscuit
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