Materials

Egg yolks two, 80 grams of flour, one egg, 35 grams of sugar

Methods

1. One egg plus two yolks poured into the oil-free and water-free container, and then add the sugar

2. With an electric beater beat until there are ripples, and the batter will not disappear if it drips down

3. Sift the flour and set aside

4. Pour the flour into the egg batter

5. Mix well from top to bottom

6. Put it into a flower squeezer, or put a laminating bag with a rounded nozzle into a laminating bag

7. Then squeeze out the shape you like

8. You can also squeeze it into a circle, and put it into a preheated oven at 180 degrees Celsius, in the middle, and bake it until it reaches color in 20 minutes.

Practice 2, honey scented egg yolk cake

Materials

"Unsalted butter 80g", "Gluten free flour 180g", "Salt 1 pinch", "Sugar 30g", "Honey 30g", "Egg yolks 3",

Methods

1: Cream at room temperature, soften and beat, add the sugar and salt, and beat together until well blended, add the egg yolks one by one. Add the egg yolks one by one (add the second one only after mixing)

2: Mix in the honey

3: Mix in the sifted low-flour flour and press the way

4: Finally, knead the mixture by hand until it reaches 3 light pieces

5: Flatten the dough with a stick and put it into the refrigerator for 30 minutes to make it more workable

6: Press the dough out into the shapes that you like and bake the dough for 15 minutes in a preheated oven of 180 degrees. Bake for 15 minutes

7: Cool and store in an airtight container

Method 3: Taro Egg Yolk Cake

Ingredients

"Taro 300g", "Sugar 30g", "Unsalted Butter or Cooking Oil 30g", "Salt a little less than 1/4 tsp", "Ground Earth Flour or White Pea Powder 2tbsp",

Methods

1: Slice taro thinly and steam in an electric pan. Slice the taro thinly and steam it in an electric pot with about a meter cup of water. (Peeling process is best to bring gloves, if you do not bring gloves will itch, immediately wash vinegar water is good.)

2: Steam well while hot and add cream and sugar salt mix melt

3: Then add groundnut flour, mix well with a rice spoon, and finally kneaded into a ball with the hand with edible gloves.

4: Divide the dough into about 30g of weight or your favorite size

5: Cover with steamed 1/4 salted egg yolks (raw salted egg yolks with a little bit of rice wine in an electric pot to steam)

6: Makes about 16, I have slightly flattened them to make them better for deep-frying and to save some oil.

7: After molding, dust the surface with flour or rice flour or groundnut flour. If you don't eat that much at one time, you can put it in a plastic box and fry it again the next day.

8: Fry the taro cake in half the amount of oil, pay attention to the fire is not too tired easy to burn, and turn over from time to time. Of course, if you use a deep pot more oil to fry more crispy.

9: Crispy and delicious while hot.

10: The next day I use the oven to bake on the color, small oven side of the baking for five minutes, eat like taro pastry, more not oil, but also very tasty.

11: Packed into a small piece of cheese is also good.

12: finished.

Practice 4, egg yolk cake

Materials

Egg yolks 4, cream 240g, powdered sugar 120g, two lemons, 450g of low-flour

Practice

1, lemon juice spare

2, soften the cream into creamy and add powdered sugar (can be sifted, I do not have to sift)

3, divided times Add the egg yolk mixture

4, add the sifted low-flour and lemon juice and mix well

5, knead a small ball → flatten. (The oven can be preheated when you do this.) Bake at 150 degrees for 30 minutes.