2 egg yolks (about 40g)

90 grams of low-gluten flour

Egg 1 (about 50g)

50 grams of fine sugar

2 grams of baking powder

How to make egg yolk cookies?

Mix low-gluten flour and baking powder and sieve.

Take a clean bowl, pour the yolk and eggs into the bowl and beat well with an egg beater. In the process of delivery, fine sugar is added three times. (Bowls and mixing heads should be clean and free of oil and water)

The volume of the beaten egg liquid will expand several times. When the eggbeater is lifted, the dripped egg liquid will not disappear immediately, and lines can be drawn on the surface of the egg liquid in the bowl to indicate sending away.

Pour the mixture of sifted low-gluten flour and baking powder into the beaten egg mixture.

Stir the mixture of flour and eggs evenly from the bottom up with a rubber scraper, and do not stir in circles. Stir quickly and loudly, so that the flour and egg liquid can be mixed as soon as possible to become batter. If it takes too long or stirs in circles, it will cause the beaten egg liquid to defoam.

The mixed batter should be smooth and fluffy.

Put the batter into a piping bag, cut a small round hole at the top of the piping bag, and squeeze out a small round batter with a diameter of about 2CM on a baking tray covered with baking tray paper.

Put the baking tray into a preheated oven with upper and lower fire 170℃, and bake the middle and upper layers for about 15 minutes until the surface is golden.