Egg yolk walnut biscuit(dan huang he tao su bing gan )

Egg yolk walnut biscuit

Introduction:

"Inspired by making Marguerite biscuits, we use egg yolk walnut to make this small biscuit. It's very crispy and tastes delicious. At the same time, I use corn oil, which is lower in calories and healthier. It's very good for preservation. It's absolutely enough to pack a bag for a friend. It's worth recommending ~ ~ "

Production steps:

Step 1: This is my own peeled peach kernel. It's a little broken, but it doesn't affect the use at all. Peel the walnuts and put them on the baking tray.

Step 2: preheat the oven, 180 degrees, heat up and down, bake for 8 minutes, take out and set aside.

Step 3: add corn oil and sugar powder.

Step 4: beat until sugar melts.

Step 5: sift the cooked egg yolk, add sugar and oil, and add salt at the same time.

Step 6: mix well.

Step 7: sift in flour and cornstarch.

Step 8: stir until granular.

Step 9: remove 20g of roasted walnuts and chop them with a knife.

Step 10: pour into the mixed flour.

Step 11: knead into a ball.

Step 12: form a ball about 16g in size and put it on the baking tray

Step 13: after flattening the small cake about 7mm thick with two palms of each small ball, gently press it in the middle of the cake with your fingers to make the convex part in the middle of the cake concave.

Step 14: put in the middle of the oven, heat up and down, 180 degrees, 15 minutes.

Materials required:

Low gluten flour: 120g

Corn starch: 60g

Sugar powder: 40g

Corn oil: 90g

Walnut kernel: 20g

Cooked egg yolk: 2

Salt: 2G

Note: do not use your fingers to press the pancake directly, it will spread easily. First use two palms to gently flatten, and then use your fingers to slightly press the convex part in the middle of the pie. Walnuts need to be cooked to make them fragrant. They need to be chopped. The oven time is set according to the performance of the oven.

Production difficulty: Advanced

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Dan Huang He Tao Su Bing Gan