Egg yolk biscuit

Egg yolk biscuit

Introduction:

Production steps:

Step 1: beat the softened butter evenly, then add sugar and salt in turn.

Step 2: beat the softened butter evenly, and then add sugar and salt in turn.

Step 3: add a small amount of egg yolk in several times, stir each time until the egg and oil are fully fused, and then add the second time.

Step 4: add the sifted low gluten flour and corn starch.

Step 5: add the sifted low gluten flour and corn starch.

Step 6: mix the oil and powder with a rubber scraper.

Step 7: knead the dough by hand.

Step 8: knead the dough into long strips and divide into 16 equal parts.

Step 9: roll the dough into a ball with both hands and put it on the baking tray with tin foil.

Step 10: flatten the ball with a fork and press out the pattern. Preheat the oven at 160 ℃ for about 20 minutes.

Materials required:

Corn starch: 60g

Low gluten flour: 40g

Butter: 40g

Egg yolk: 1

Salt: a little

Sugar: 25g

Note: 1. Bake to about 15 minutes, will be watching on the side, a little inattentive will be baked. 2. Add a little salt to make it sweet. The prescription used 30g sugar, I used 25g, I feel almost.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet