Ingredients
2 egg yolks ( 40g ) | 1 whole egg liquid ( 50g ) |
Cake flour ( 90g ) | White sugar ( 40g ) |
Egg yolk biscuits (baby snacks) How to make
1.Take a clean one Pour the egg yolks and eggs into a large bowl
2.Use a whisk Whip, add fine sugar in three batches during the whipping process.(The bowl and whisk must be clean, free of oil and water)
3. The volume of the beaten egg liquid will expand several times.When the egg beater is lifted up, the dripping egg liquid will not disappear immediately.If lines can be drawn on the surface of the egg liquid in the bowl, it means that it has been beaten well.
4.Sift the low-gluten flour.I sifted it twice
5.Sift in the flour
6.Use a rubber spatula to stir the flour and egg liquid evenly from the bottom up.Do not Stir in circles.The stirring action should be quick and wide, so that the flour and egg liquid can be mixed into a batter as quickly as possible.If the time is too long or you stir in circles, the beaten egg liquid will defoam.
7.Put the batter into a piping bag and cut a small circle at the tip of the piping bag Kong,
8.Extrude diameter on a baking sheet lined with parchment paper A small round batter about 2CM.
9. Place the baking sheet into a preheated oven with upper and lower heat at 170°C.Bake on the upper middle layer for about 15 minutes, until the surface is golden brown.
10.This is the taste of childhood! ????
11.Finished product picture
Tips
1.Make crispy and delicious egg yolk biscuits , the focus is on beating the egg liquid.The egg liquid should be beaten to the point where the dripping egg liquid will not disappear immediately when the egg beater is lifted.When the egg liquid and flour are mixed, the stirring action should be crisp and quick, and do not defoam the egg liquid.Otherwise, the texture of the biscuits will be rough, dense, hard, and not crispy.
2.Baking powder can make the baked egg yolk biscuits crispier.At the same time, if the egg liquid defoams due to mixing techniques or other reasons during production, you can use baking powder to make up for this mistake and make the finished product more crispy.The taste is not too hard.I didn’t put baking powder here
3.The biscuits taste very crispy after they are baked and cooled.If it tastes soft after cooling, it means that the baking temperature is not enough.You can return it to the oven and bake for another two or three minutes.
4.When squeezing the batter, a small round batter with a maximum diameter of 2CM is enough.This recipe can make at least 120 egg yolk cookies.Don’t squeeze in too much!
5.If one baking pan cannot be baked, you can squeeze it onto another baking pan and bake on the next pan.The mixed batter cannot be left for a long time.It is best to put it in the oven within half an hour, otherwise the effect will be affected.
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