After twists and turns, a wonderful thing comes out - oil-free egg yolk cake
Overview
Yesterday I made cocoa jelly beans. In the evening, the children wanted to eat yogurt melted beans. I used egg whites and had a lot of extra egg yolks. I searched on Baidu and found a recipe for egg yolk biscuits and started tinkering. I didn’t expect the finished product to be like this. Haha, it is delicious to eat. It tastes like the old version of the chicken cake we ate when we were young. So funny
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Ingredients
Steps
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Mix whole eggs and egg yolks. I had a larger amount and made two plates. The above is the estimated amount for one plate.
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Weigh the cake flour and baking powder into a sifter cup.
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Sieve.
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Add the fine sugar to the egg liquid in three batches.
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Beat the egg liquid until fluffy and the dripping marks will not disappear immediately.
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Add powder.
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Stir until there is no dry powder.
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Very sticky and difficult to bag. Preheat oven to 170 degrees.
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On the first plate, it is easy to squeeze out, but difficult to close. It is sticky and can be cut off when pressed on the baking sheet.
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The second set is squeezed vertically and cut with scissors to make it look better.
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Heat up and down, 170 degrees, 15-20 minutes. On the first plate, I was listening to the children read aloud outside, but I forgot that it was already baked. The caterpillar looks drunk and even has legs, haha! I originally wanted to draw some expressions or something, but I ate 4 or 5 of them in a row because of the fragrance, and I didn’t dare to stay with them anymore.
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The second pan will come out better, keep the distance, remember!
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Just make the decorating tip round. Any pattern will become a floating cloud after baking. Khan
