Recipe: Apricot Cookies (No Bubbles)

Home Cooking Recipe: Apricot Cookies (No Bubbles)

Notes:

Weight: 30 pieces of baking: 170°C 3D hot air up and down for 10 minutes. There is a full childhood memories. In memory, it is always in the tin can of the house. Every time you have to put your hand in for a long time, try to Grab a few more at a time. Apricot biscuits, longevity cakes, and green calcium milk biscuits are enough to support childhood dessert memories.

Ingredients:

Steps:

  1. Home Cooking Recipe: Split eggs: Distribute the refrigerated eggs into two large bowls without oil and water. The protein should not be stained with a little bit of egg yolk, otherwise it will not be able to send. I have tried various egg separators, finger-dividing methods, etc. The best way is to pour the whole egg into a small bowl without oil and water, and then use a clean spoon to pour out the egg yolk. Don't ask the problem that the protein can't be sent in order to wash a bowl less.

    Split eggs: Distribute the refrigerated eggs into two large bowls without oil and water. The protein should not be stained with a little bit of egg yolk, otherwise it will not be able to send. I have tried various egg separators, finger-dividing methods, etc. The best way is to pour the whole egg into a small bowl without oil and water, and then use a clean spoon to pour out the egg yolk. Don't ask the problem that the protein can't be sent in order to wash a bowl less.

  2. Home Cooking Recipe: Make a meringue: first use an electric egg beater to foam the protein at a medium speed and add 20 grams of fine granulated sugar.

    Make a meringue: first use an electric egg beater to foam the protein at a medium speed and add 20 grams of fine granulated sugar.

  3. Home Cooking Recipe: Continue to whipped at high speed to make the protein sticky and white and begin to swell. Add 20 grams of fine granulated sugar and a few drops of lemon juice.

    Continue to whipped at high speed to make the protein sticky and white and begin to swell. Add 20 grams of fine granulated sugar and a few drops of lemon juice.

  4. Home Cooking Recipe: Continue to whipped high speed until the whipped meringue tip is straight and slightly hooked, that is, wet. Pick up some proteins to be accurate!

    Continue to whipped high speed until the whipped meringue tip is straight and slightly hooked, that is, wet. Pick up some proteins to be accurate!

  5. Home Cooking Recipe: Make egg yolk paste: Put 10 grams of fine sugar into the egg yolk and beat evenly.

    Make egg yolk paste: Put 10 grams of fine sugar into the egg yolk and beat evenly.

  6. Home Cooking Recipe: Put the corn oil in and whipped evenly.

    Put the corn oil in and whipped evenly.

  7. Home Cooking Recipe: Add 1/3 of the protein cream to the egg yolk paste and mix evenly with a spatula.

    Add 1/3 of the protein cream to the egg yolk paste and mix evenly with a spatula.

  8. Home Cooking Recipe: Pour the mixed egg yolk paste back into the remaining meringue and mix well. Do not over-mix to prevent defoaming of the protein cream and affect the support of the batter.

    Pour the mixed egg yolk paste back into the remaining meringue and mix well. Do not over-mix to prevent defoaming of the protein cream and affect the support of the batter.

  9. Home Cooking Recipe: Sift the low-gluten flour and mix well. The batter at this time is a semi-flow state having a certain viscosity. The consistency of the batter is very important. Too thick will cause the biscuit to be dry and hard. Too thin will cause the batter to flow away, and the biscuit will be thin without thickness.

    Sift the low-gluten flour and mix well. The batter at this time is a semi-flow state having a certain viscosity. The consistency of the batter is very important. Too thick will cause the biscuit to be dry and hard. Too thin will cause the batter to flow away, and the biscuit will be thin without thickness.

  10. Home Cooking Recipe: The batter is placed in a piping bag. The secret is that the scraper can be used to scrape the batter in the squid bag cleanly without wasting.

    The batter is placed in a piping bag. The secret is that the scraper can be used to scrape the batter in the squid bag cleanly without wasting.

  11. Home Cooking Recipe: Squeeze the batter onto the baking sheet of the oiled paper, and keep the diameter of each batter as much as 3 cm.

    Squeeze the batter onto the baking sheet of the oiled paper, and keep the diameter of each batter as much as 3 cm.

  12. Home Cooking Recipe: The 180°C three-dimensional hot air preheating oven usually takes 10 minutes to preheat. Please preheat it in advance. Place the baking tray in the middle layer and bake for 10 minutes.

    The 180°C three-dimensional hot air preheating oven usually takes 10 minutes to preheat. Please preheat it in advance. Place the baking tray in the middle layer and bake for 10 minutes.

  13. Home Cooking Recipe: Bake it and put it on the grill to cool it.

    Bake it and put it on the grill to cool it.

Tips:

1. The freshness of the egg is very important for the whipped cream, and the egg yolk after refrigeration is easy to send. Lemon juice increases the toughness of the meringue and prevents defoaming during mixing. 2. If you want the biscuit to be more yellow, add an egg yolk and add 20 grams of low-gluten flour.


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