Egg yolk biscuit(dan huang bing gan )

Egg yolk biscuit

Introduction:

"When baking, the remaining yolk is often left. The extra yolk can't be frozen and can only be processed immediately. Yolk biscuit is a good choice for processing yolk."

Production steps:

Step 1: add egg yolk and sugar, beat with egg first

Step 2: use the electric egg beater to make fine lines, and the lines will not disappear immediately

Step 3: mix baking powder with flour, sift, pour into the egg basin, and mix evenly with scraper;

Step 4: pour the batter into the flower mounting bag (medium size one), spread oil paper or oilcloth on the baking pan, cut a small hole in front of the flower mounting bag, and extrude the desired size on the baking pan. The batter must keep a certain distance,

Step 5: after squeezing, immediately put it into the preheated oven, 175 degrees, middle layer, 10 minutes;

Step 6: do not leave the oven when baking, observe at any time, if you find that the bottom edge has changed color and the surface has just changed color, take it out immediately to avoid baking paste;

Step 7: after taking out the biscuit from the oven, immediately shovel it with a shovel, otherwise it will stick; according to your own preference, put your favorite stuffing in the middle; a blueberry jam, a honey mustard jam.

Materials required:

Yolks: 3

Egg: 1

Low powder: 90g

Fine granulated sugar: 50g

Baking powder: 1g

Note: This biscuit is easy to absorb moisture. Put it into the fresh-keeping bag immediately after cooling. Baking powder can not be put, because my oven is small, can not be baked at one time, if you bake at one time, you can remove baking powder.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Dan Huang Bing Gan