Oil-free and water-free egg yolk cookies

Ingredients:

80g of gluten-free flour, two egg yolks, one whole egg, 30g of powdered sugar, a few drops of lemon juice, black sesame seeds

Steps:

1. Add a few drops of lemon juice and powdered sugar to two egg yolks and one whole egg, and use an electric mixer to beat until the head of the egg draws a figure of eight and does not disappear

2.

2. Sift in the low gluten flour, add the right amount of black sesame seeds, use a spatula to mix quickly and evenly, put into a laminating bag for spare

3. preheat the oven at 140 degrees

4. baking racks covered with a tarpaulin, laminating bag cut the mouth of the batter evenly squeezed in the tarpaulin, spaced out to avoid sticking

5. into the oven at 140 degrees baked for 40 minutes or so (according to their own oven temperament and squeeze the size of the cookies flexible). The temperature and time can be controlled flexibly according to the temperament of your oven and the size of the cookies you are squeezing), and bake until the surface is golden brown.