Egg yolk cookies
Overview
These days, I think about the egg yolk biscuits I had when I was a kid. It was hard to eat them at that time, but they were so delicious, so I made them once. I found the taste of my childhood
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Ingredients
Steps
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Sift flour and baking powder and set aside
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Use a clean basin, pour 2 egg yolks and 1 egg into the basin, use a whisk to beat, add 3 times of fine sugar during the beating process and beat until the volume expands several times, and lines can be drawn in the bowl. If it drips and does not disappear immediately, it means it is well beaten
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Pour in the sifted flour and baking powder and use a rubber knife to stir from the bottom up until evenly mixed. Do not stir in circles. The stirring action should be fast so that the flour and egg liquid are evenly mixed as quickly as possible
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Put the batter into a piping bag, and cut a small round hole in the piping bag. If you have a Sanneng mold, you don’t need to put oil paper on it, and squeeze out a small round shape on the baking pan
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Preheat the oven to 170 degrees and bake for about 15 minutes. Take it out of the oven until the surface is golden brown
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When the cookies are cold, you can enjoy them
