Recipe: Egg yolk biscuit
Notes:
Simple and easy to make small biscuits ~ the entrance is instant, delicious can not stop.
Ingredients:
- 50 grams of butter
- Powdered sugar 30g
- Salt 1 gram
- 1 egg yolk
- Low-gluten flour 40g
- Corn starch 60g
Steps:
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The butter is placed in a pot and softened at room temperature.
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Stir the softened butter evenly with a manual whisk.
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Add the powdered sugar again, and mix the salt well.
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After the powdered sugar and the salt are evenly stirred, the egg yolk is added three times, each time to the egg yolk, the oil is fully fused, and the second and third times are added again.
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Mix the low-gluten flour and cornstarch in advance and add.
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Grab the oil and powder into a uniform dough by hand.
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Put the dough on the board and grow it into a strip.
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Divided into 16 equal parts.
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Use your hand to pry into a ball and place it on the baking sheet to make a clearance.
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Then use a fork to flatten the ball and press it out.
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The oven is preheated, the above is fired, 170 degrees, and the middle layer is baked for 15 to 18 minutes. (The oven temperature is different, you can master it yourself)
Tips:
1. Make a little salt on the biscuits, you can increase the salty taste, you can also combine the sweetness, not so sweet. (The amount should be controlled) 2. Low-gluten flour and corn starch must be sieved for use to prevent impurities. 3. Make the finished dough to ensure that it is not gluten. 4. The agent should be the same, and it will be evenly heated when baked. (In order to avoid affecting the appearance and taste of the biscuits) 5. Some cooks have said that the dough is dry, may be the relationship between weather and powder? If the dry dough is properly added to the butter yourself.
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