Low-gluten flour is short for low flour, also called cake flour, which is called thin flour in Japanese. Low-gluten flour refers to flour with water content 13.8% and coarse protein below 9.5%. It is usually used to make cakes, biscuits, cakes and pastries, and pastries.

The protein content of low-gluten flour is about 6.5%, and the protein content of different brands of flour will be slightly different. The lower the protein content, the worse the water absorption of flour. Therefore, if we operate according to the same formula ratio, the dough with low-gluten flour will be softer and the baked biscuits will taste crisp; The dough added with high-gluten flour is harder, and the baked cookies taste harder.

Ingredients for egg yolk cake: low-gluten flour: 50g, sugar flour: 55g, corn starch: 50g, cooked egg yolk: 1 piece, butter: 60g.

First, prepare the required ingredients

2, sieving the cooked egg yolk, and pressing with fingers, so that the egg yolk passes through the sieve and becomes fine egg yolk.

Third,? Cut butter into small pieces, soften at room temperature, and break up with electric egg beater at low speed.

4. Add powdered sugar, and beat with electric egg beater at low speed until mixed.

5. When the sugar and butter are mixed, turn to high speed and beat until the butter expands in volume and becomes lighter in color.

6. Pour the egg yolk powder and stir well.

7. Sieve the powder in several times and stir evenly.

Eight, make the powder and oil completely blended and mixed into a ball. The mixed dough is slightly dry, but it will not be scattered because it is too dry.

Nine, divide the dough into balls of about 10 grams, and put it in the refrigerator for 20 minutes.

Ten, put the ball on the baking tray, press it in the middle with your thumb, and the edge will naturally crack.

Eleven, put it in the middle layer of the oven, 170 degrees, 15-20 minutes, and bake until the edge is slightly browned.

Twelve, after baking, let it cool and you can eat it.