[Caramel egg yolk cake]

[Caramel egg yolk cake]

Introduction:

Production steps:

Step 1: soften the salt free cream at room temperature

Step 2: add the sifted low gluten flour, powdered sugar and salt

Step 3: knead evenly and loosely

Step 4: add egg yolk

Step 5: make an even dough by hand

Step 6: put the dough on the plastic film, roll it into a 0.5cm thick rectangle with a rolling pin, and refrigerate for 2 hours

Step 7: cut the dough into uniform circles with a mold

Step 8: brush the caramel liquid evenly, preheat the oven, heat up and down 160 degrees, bake for 25 minutes.

Materials required:

Low gluten flour: 100g

Sugar powder: 50g

Salt free cream: 60g

Egg yolk: 1

Salt: 1 / 4T

Caramel liquid: right amount

Note: the dough can also be put in the freezer, refrigerated for about 30 minutes to be solidified, but not hard, otherwise it is not easy to cut

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet