Egg biscuit

Egg biscuit

2. Add the egg yolk liquid twice, and beat it evenly every time.

3. Add fine sugar and salt and beat well.

4. Sieve the mixed low flour and corn starch and add them.

5. Stir and mix with a silicone scraper.

6. Make biscuit dough by hand

7. Rub into long strips, divide evenly and round.

8. Pad the baking tray with oiled paper, and press out the pattern with the fork.

9. Heat in the oven 155 degrees, bake in the middle layer 15 minutes; Then change the upper layer, and bake at the upper and lower fire 145 degrees for another 5 minutes for coloring.

10. The crispy egg cake is baked!

Tips

1, butter can be softened easily by pressing the finger print, but it can be softened at room temperature in summer, and the butter liquefaction will fail without heating.

2. A small amount of egg yolk liquid is added many times because the broken butter is filled with air, and a large amount of liquid rushes in directly, which easily leads to oil-water separation.

3. Sieving is the basic action of making cookies and cakes. Low-gluten flour has a certain degree of humidity because of its different quality and storage conditions. Sieving allows low-gluten flour to fully contact the air to avoid agglomeration.

4. When making any biscuits, it is forbidden to knead the biscuit dough repeatedly, which will lead to low flour and gluten, which will affect the bulkiness and taste of biscuits.

5, cookie dough segmentation should be consistent in size and thickness, so as to ensure the consistency of the quality of baked products.

6, all baking recipe temperature time is a reference, biscuits above color shall prevail, be sure to keep an eye on it during baking!

[ 1]

Practice 3 editing

Ingredients and materials

Butter 40g

Sugar powder 30g

A little salt

Egg yolk 1 piece

Low gluten flour 40g

Corn flour 60g

Recipe practice

1. Soften butter and beat evenly. Add sugar and salt and mix well again. Add a small amount of egg yolk liquid in several times and beat until it is fused, then add it for the second time.

2. Mix corn starch and low-gluten flour, sieve and add into butter.

3. Mix roughly with a rubber scraper.

4. Knead the oil powder into a ball by hand.

5. Knead into a long strip and divide it into 18 equal parts.

6. Rub your hands into a ball, put it on a baking tray with tin foil or oiled paper, and reserve space.

7. Squash the ball with a knife and fork and press out the pattern.

8. You can also directly press it with your fingers.

9. Preheat the oven at 170℃, and bake the middle layer for 13 minutes, which is enough to bake the upper layer at 160℃ for 4 minutes. The time can be slightly adjusted according to the temper of each oven.

Recipe tips

Baking moves because the bottom is colored first, lest the bottom zoom move to the upper layer for coloring.

[2]

Practice 4 editing

foodstuff

Ingredients

40g low-gluten flour and 60g starch.

ingredients

40g butter, a little salt, egg yolk 1 piece, and 30g powdered sugar.

step

1. Butter softens at room temperature, separating egg yolk.

2. Add powdered sugar to the butter and beat the salt evenly with a manual eggbeater.

3. Add the egg yolk in small amounts, each time until it is fully blended, and then add it for the second time.

4. Add the mixed low-gluten flour and corn starch, and knead the meat into dough.

5. After rubbing into long strips, evenly cut into small pieces.

6. Knead each part into a ball.

7. Press each one out with a fork.

8. Put it in a preheated oven, middle layer, fire up and down, 170 degrees, 15 minutes or so.