material

Five egg yolks, low-gluten flour 180g, butter 80g, fine sugar 60g, and a little salt.

working methods

1. After the butter softens at room temperature, break it up with an egg beater, add fine sugar, and beat it with an egg beater until the color is slightly white and the volume expands.

2. Add five egg yolks several times. Stir thoroughly every time until the egg yolk and butter are mixed before adding the next time.

3. Add salt and stir well.

4. Pour in the low-gluten flour and stir evenly with a rubber scraper to form a soft dough.

5. Spread oil paper on the baking tray, divide the dough into small portions of similar size by hand, knead it into a circle, then flatten it slightly, and bake it in the preheated oven 180 degrees for about 20 minutes. Pay attention to the baking situation of biscuits in the last few minutes, and the time can be adjusted at any time.

skill

Baking: 180 degrees, middle layer, 20-25 minutes (depending on the size of biscuits and the actual situation of the oven). Very crispy egg yolk cookies are out of the oven.