Oil-free healthy snacks----egg yolk biscuits

Overview

As a foodie, I have a foodie heart but not a foodie stomach. I always cry out that I am so hungry before eating, but I feel full after eating a little (this is what my mother said, but I actually feel okay), so I must have some fresh fruits or snacks between meals. Today’s oil-free egg yolk biscuits can satisfy the desire to eat snacks without worrying about the embarrassment of gaining weight. Come and try it~~

Tags

• baking
• children
• cookies
• afternoon tea
• baking powder
• egg yolk
• whole eggs
• fine sugar

Ingredients

Steps

1. 1 Mix low-gluten flour and baking powder, sift and set aside.

   

2. 2 Put the whole eggs and egg yolks into a water-free and oil-free basin.

   

3. 3 While beating the eggs, add the sugar in 3 batches.

   

4. 4 The egg liquid begins to expand to twice its original size, the bubbles become very fine, and the color of the egg liquid turns white.

   

5. 5 Lift the egg beater, the egg liquid will be in the shape of a ribbon, flowing from top to bottom. The traces of falling will slowly disappear within 5 seconds. At this time, the whole eggs are beaten.

   

6. 6 Pour the sifted flour into the egg liquid, and use a spatula to stir from bottom to top. The movements should be quick and the amplitude should be larger. If the time is too long or the stirring is done in circles, the beaten egg liquid will defoam.

   

7. 7 Put the batter into a piping bag, line a baking pan with parchment paper, and use a piping nozzle to pipe out small round batter on it. (Forgive me for being a novice. The first time I made this, a lot of batter was packed into irregular shapes).

   

8. 8 Place the baking sheet into a preheated oven at 150°C, on the middle and upper racks, and bake for about 15 minutes, until the surface is golden brown.

   

9. 9 Pay attention to the situation in the oven at all times to prevent the biscuits from burning due to excessive temperature.