How to make egg yolk cookies

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  1. Prepare the required materials and weigh them well.

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  2. Separate the egg whites and egg yolks of the two eggs, and beat the remaining egg directly into the container In the egg yolk basin, remove the egg whites and do not use them.

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  3. Beat the eggs with an electric egg beater until no more egg liquid drips when you lift the egg beater.It will disappear quickly, add sugar in three batches.

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  4.Pour the baking powder into the low-gluten flour and mix



5.Sift the mixed baking powder and airplane flour into the beaten egg liquid, and stir evenly with a spatula.

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  6.The batter is thick and smooth.At this time, start preheating the oven to 170 degrees with up and down heat

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  7. Line a baking sheet with tin foil or oil paper.

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  8.Put the mixed batter into a piping bag.If you don’t have a piping bag, you can use a fresh-keeping bag.Then cut a small slit in the bottom of the piping bag.

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  9. Extrude a small round shape of about 1.5CM on the baking sheet, pay attention to every two Leave some space between the cookies to prevent the cookies from sticking together after rising during baking.

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  10. Place in the middle and lower rack of the preheated oven and bake at 160 degrees for about 15 minutes.It's best to stay near the oven for the last few minutes to prevent overcooking.

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  11.If you can’t bake it in one plate, you can bake it in several plates, but you should bake it as soon as possible.

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  12. After baking for 5 minutes, the biscuits have grown a lot.

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  13.After baking, let it cool slightly and then you can pull it off with your hands and spread it.Grease paper or tin foil will work well.After dialing, you can enjoy it directly or put it into a storage jar for storage.