Egg yolk cake

Egg yolk cake

Introduction:

"Mr. Meng's egg yolk biscuit is similar to the egg yolk biscuit made last time in appearance, but tastes more crisp. The common flour I used last time is slightly chewy. This small cake, with the addition of egg yolk and low gluten powder, has a stronger egg flavor and a crispy taste. However, this biscuit is very sweet. Even the sweeter will say it's too sweet. "

Production steps:

Step 1: prepare materials

Step 2: pour the whole egg, yolk, sugar and salt into a large bowl

Step 3: use an electric egg beater

Step 4: beat until the egg is thick and can be crossed

Step 5: add vanilla powder and stir well

Step 6: mix the flour and baking soda, sift in the batter

Step 7: stir with a manual beater

Step 8: make a uniform batter

Step 9: put it into the flower mounting bag with round mouth

Step 10: extrude about 1.5cm small circle in the baking pan,

Step 11: put into 180 degree oven, middle layer, bake for about 10 minutes, golden surface, out of the oven. After a little cool, shovel up and seal

Materials required:

Whole egg: 1

Egg yolk: 2

Granulated sugar: 75g

Low gluten powder: 85g

Baking soda: 1 / 8 teaspoon

Vanilla powder: 1 / 4 tsp

Salt: 1 / 8 teaspoon

Note: the temperature of Mr. Meng's original recipe is 190 degrees, bake for 20 minutes. However, the temperature and time are too bad. When I bake the first plate for 10 minutes, it will turn into reddish brown. After 20 minutes, it will turn into coke. When squeezing the batter, pay attention to the space to avoid adhesion. Without a flower mouth, you can cut a small opening in the sharp corner of the decoration bag

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Vanilla