1, Ingredients:

Low gluten flour 70 grams, 1 egg, 2 egg yolks, 45 grams of powdered sugar, 2 grams of salt.

2, steps:

(1) Prepare all the ingredients.

(2) Pour egg yolks, eggs, powdered sugar and salt into a bowl.

(3) Stir with a whisk and mix until the color becomes lighter and thicker.

(4) Pour in the low gluten flour.

(5) Stir until it becomes a thick paste. (Don't make it too thin, if you think it's thin you can add more flour.)

(6) Place a laminating bag over a glass and pour the blended egg batter into the bag. Cut a small opening in the laminating tape.

(7) Squeeze the egg yolk batter into a non-stick baking dish. The size is to your liking. (If you don't have a non-stick baking dish you can line the top of the dish with tinfoil)

(8) Squeeze through the dish. If there are a lot of air bubbles after squeezing, you can put the baking tray on the table and lightly stoned a few times.

(9) Preheat the oven at 160 degrees for 10 minutes, then place the baking tray in the preheated oven and place it on the top shelf of the oven with the top tube at 160 degrees for 15 minutes.

(10) The first tray of egg yolk cookies came out of the oven.

(11) Baked egg yolk small cookies.