Healthy snack without oil -- egg yolk biscuit(wu you jian kang ling shi dan huang bing gan )

Healthy snack without oil -- egg yolk biscuit

Introduction:

"As a foodie, I have a foodie heart, but not a foodie stomach. I always shout I'm hungry and hungry before eating, but I'm full after eating a little (my mother said that, in fact, I feel OK), so I must have some fresh fruits or snacks between meals. Today's oil-free yolk biscuit can satisfy the desire for snacks without worrying about the embarrassment of getting fat. Let's have a try

Production steps:

Step 1: mix low gluten flour and baking powder, sift and set aside.

Step 2: put the whole egg and yolk into a basin without water and oil.

Step 3: in the process of beating eggs, add sugar three times.

Step 4: the egg liquid begins to expand to twice the original size, the bubbles become very delicate, and the color of the egg liquid turns white.

Step 5: lift the egg beater, the egg liquid is ribbon shaped, flowing from top to bottom, and the falling trace will slowly disappear in 5 seconds. At this time, the whole egg is finished.

Step 6: pour the sifted flour into the egg liquid, and stir it from bottom to top with a scraper. The action should be quick and the range should be larger. If the time is too long or the circle is drawn, the egg liquid will be defoaming.

Step 7: put the batter into the flower mounting bag, spread oil paper on the baking pan, and use the flower mounting mouth to extrude round small batter on it. Excuse me, I'm a novice. I made a lot of batter irregularly for the first time.

Step 8: put the baking tray into a preheated oven at 150 ℃ and bake for 15 minutes until the surface is golden

Step 9: pay attention to observe the situation in the oven at any time to prevent biscuits from scorching due to high temperature.

Materials required:

Egg yolk: 2

Whole egg: 1

Fine granulated sugar: 30g

Baking powder: 2G

Note: 1, the production of crisp and delicious egg yolk biscuits, the focus is to send the egg. The egg liquid should be sent to the extent that the dripping egg liquid will not disappear immediately when the beating head is lifted. When the egg liquid and flour are mixed, the action of turning and mixing should be crisp and quick, do not make the egg liquid defoaming, otherwise the dry texture of the cake is rough, dense, hard but not crisp. 2. Baking powder can make the yolk biscuit more crispy. At the same time, when we make it, if the egg liquid is defoaming due to mixing technique or other reasons, baking powder can make up for this mistake, so that the taste of the finished product is not too hard. 3. The biscuits are crisp and crisp after being baked and cooled. If the taste is soft after cooling, it means that the heat is not enough. You can return to the oven and bake for another two or three minutes. 4. When squeezing batter, don't squeeze too much like me! 5. If you can't bake one plate, you can squeeze it onto another plate and bake the next one. Mixed batter can't be put for a long time, it's better to put it in the oven within half an hour, otherwise it will affect the effect.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Wu You Jian Kang Ling Shi Dan Huang Bing Gan