Ingredients ?
2 egg yolks (about 40 grams)
90 grams of low gluten flour
1 egg (about 50 grams)
50 grams of sugar
2 grams of baking powder
Method to Make Egg Yolk Cookies ?
Low gluten flour and baking powder mixed and sifted Egg Yolk Cookies Directions Step 1
Take a large clean bowl, yolks, eggs pour into a large bowl and whip with a whisk. Add granulated sugar in three batches during the whipping process. (The bowl and the whisk head should be clean and free of oil and water.) Egg Yolk Cookies Directions Step 2
The whipped egg mixture will expand several times in volume. When you lift the beater head, the drops will not disappear immediately, and you can make lines on the surface of the egg mixture in the bowl, that means it is well whipped. Step 3
Pour the sifted low-gluten flour and baking powder mixture into the whipped egg mixture. Step 4Use a rubber spatula to mix the flour with the egg mixture from the bottom to the top, don't stir in a circle. The mixing motion should be quick and large, so that the flour and egg mixture can be mixed as soon as possible to become a batter. If the time is too long or stirring in circles, it will lead to whipped eggs foamy egg yolk cookies practice step 5 mixing batter should be smooth, puffy state egg yolk cookies practice step 6
Put the batter into the laminating bag, in the laminating bag tip to cut a small hole, in the parchment paper lined baking sheet on a baking tray extrusion diameter of about 2CM small round batter egg yolk cookies practice step 7
The Put the baking sheet into the preheated oven at 170℃, upper and lower heat, middle layer, bake for about 15 minutes, until the surface of the golden brown can be taken out of the oven yolk cookies practice step 8
Tips
1, the production of crispy yolk cookies, the focus is on the whipping of the egg mixture. The eggs should be whipped to the point that when you lift the beater head, the dripping egg will not disappear immediately. When mixing the egg and flour, the tossing action should be crisp and quick, do not make the egg foam, otherwise the texture of the small cookies is rough, dense, hard and not crispy.
2, baking powder can make baked egg yolk cookies more crispy, at the same time, when we are in the production of if because of the tossing technique or other reasons lead to the egg foam, baking powder can more or less make up for this mistake, so that the finished product is not too hard and solid taste.
3, the cookies are very crispy after baking and cooling. If the cookies are soft after cooling, you can return them to the oven for another two to three minutes.