Materials
5 egg yolks, 180g of gluten flour, 80g of butter, 60g of sugar, a little salt
Practice
1, soften the butter at room temperature, use a whisk to beat it, then add the sugar and beat with a whisk until the color is slightly white and the volume is puffed up.
2. Add five egg yolks in several batches. Each time, mix completely until the egg yolks and butter are mixed before adding the next.
3. Add the salt and mix well.
4: Pour in the low gluten flour and toss with a rubber spatula to make a soft dough.
5, baking tray lined with greaseproof paper, with the hands of the dough into almost the same size of small doses, rolled, and then slightly pressed flat, into the preheated oven, 180 degrees for about 20 minutes, the last few minutes of attention to observe the cookies baking situation, the edges of the emergence of a golden brown can be time can be adjusted at any time.
Egg yolk cookies practice two,
Materials
Egg yolks 2 (about 40 grams)
Low gluten flour 90 grams
Eggs 1 (about 50 grams)
Sugar 50 grams
Baking powder 2 grams
Methods
1, mix the low gluten flour and baking powder and sieve.
2, take a clean large bowl, egg yolks, eggs poured into a large bowl, whipped with a whisk. Add granulated sugar in three batches during the whipping process.
3. The volume of the whipped egg will expand several times. When lifting the whisk head, the dripping egg mixture will not disappear immediately, and you can make lines on the surface of the egg mixture in the bowl, which means that the whipping is done.
4. Pour the sifted low-gluten flour and baking powder mixture into the whipped egg mixture.
5. Using a rubber spatula, mix the flour with the egg mixture from the bottom to the top, not in a circular motion. The mixing action should be quick and large, so that the flour and egg mixture can be mixed as soon as possible to become a batter. If you take too long to mix or mix in circles, it will cause the whipped egg mixture to become foamy. The batter should be smooth and fluffy.
6. Put the batter into a piping bag, cut a small round hole in the tip of the bag, and squeeze out small rounds of batter about 2cm in diameter on a parchment-lined baking sheet.
7, the baking tray into the preheated upper and lower heat 170 ℃ oven, the upper middle layer, bake for about 15 minutes, until the surface of the golden brown can be removed
Egg yolk cookies practice three
Materials
"Eggs 1", "yolks 2", "low-gluten flour 90g", "baking powder 3g", "granulated sugar 50g", "vanilla powder 3g".
Practice
1: Put the eggs and egg yolks into a whisk bowl, and mix with an electric whisk (no water)
2: until the whisk draws traces (thick like a milkshake)
3: Sift the powder and add it to the ingredients of step 2 in small batches.
4: Mix well with a spatula from top to bottom, being careful not to let the mixture bubble.
5: Prepare a suitable spatula, put the batter into a piping bag and squeeze the batter onto a parchment-lined baking sheet.
6: Bake in a preheated 170 degree oven for about 15 minutes.
Egg Yolk Cookies Recipe 4
Materials
Egg yolks 5, Cream 120, Powdered Sugar 80, Low-flour 120
Methods
1: Soften the cream, add the powdered sugar in 3 batches, and mix it until it becomes white.
2. Add egg yolks one by one and mix well.
3, low-flour sieve add cut evenly.
4, loaded into the squeeze bag, squeeze about the size of small buns on the baking tray (char spacing about 2 centimeters)
5, oven 170 degrees (to preheat), bake 12-15 minutes. Cool and seal the package, it can prevent the moisture from getting soft. If it becomes soft, return to the oven for 2-3 minutes.