Every time I make a small melted bean, I will waste a few egg yolks. I have done two egg yolk biscuits according to the recipes of several kitchen friends. I ended up failing with the experience of making a small bean. The recipe for an egg yolk biscuit is really the entrance. In addition to eggs, milk powder, starch and a small amount of white sugar, there is no other addition. It is really suitable for infants and young children to use 28x28cm gold plate, which can bake two to five plates of biscuits. Considering that the time is too long, it will defoam, and everyone can only do half of the weight. The specific conversion is to reduce the material by half.
The egg yolk is completely broken up.
Add the weighed milk powder, starch and 5g fine sugar
Mix all materials evenly, stirring without particle smoothness
Put the egg white into a waterless, oil-free clean bowl, drop a few drops of lemon juice, and the electric egg beater hits the coarse bubble and adds the remaining half of the sugar.
Hit the delicate wet foam and add the remaining 10g white sugar
The egg white is sent to dry foaming, the bowl is turned over, and the protein does not flow at all.
Pour the good protein into the egg yolk paste twice and mix evenly with a spatula
Put the flower bag into a deeper container and pour the evenly mixed egg paste into the flower bag.
The oven is warmed up and down at 120 degrees, the baking tray is covered with baking paper, and the baking paper bag is lifted. A small mouth is cut underneath, and the egg paste is quickly squeezed onto the baking paper, almost a new version of a dime coin size.
Leave some space between each biscuit and there will be some expansion after putting the oven
Fire up and down 120 degrees and bake for about 18 minutes. Pay attention to the coloring situation at any time for a few minutes. If the color is deep, take out the baking tray. If it is not brittle, you can put it in to lower the temperature and continue to bake for two minutes. The temperature inside each oven is slightly different and you need to run it out slowly.
Baked, the color is beautiful
Give your baby the best love and give him the safest food.
Take a close-up, if you have a heart, then take action.
1, I use the country's firewood eggs, egg yolk is too small, if it is a foreign egg, it should be about one and a half egg yolk. The egg yolk is evenly mixed and does not need to be sent. 2, Fang Zi has been tested four or five times, the basic 0 failed. This biscuit is used as a baby food supplement, no oil and less sugar, mainly from the perspective of nutrition, safety and health. It is recommended that the kitchen maker who wants to do not change the materials at will. 3, the protein must be sent to the hardness, and when mixed with the egg yolk paste, pay attention to the technique, do not stir, so the protein will soon defoam, do not squeeze the batter, the baked cookies will be very hard, no Suitable for babies within ten months. 4. Although the protein is dry to dry, the egg yolk paste is more than the protein. After mixing the two, the egg paste is still relatively thin, so when the biscuit billet is squeezed, the fluidity is large, and it must be removed quickly, and the two biscuits should be left. There are more gaps, otherwise the two adjacent pieces will be fused together. 5, the brand of each oven is different, the temperature will be slightly different. Therefore, it is recommended that individuals master the temper of their own ovens, observe more when baking, record more, and master the experience. 6, this biscuit must be sealed and stored after being cooled. It is recommended to eat it within one week, no more than ten days at the latest. 7, a lot of kitchen friends react too much, the back is not timely roasting easy to defoam, you can add some dried fruit to the egg paste, can be poured directly into the baking tray, baked out a whole piece of cut open, similar to freeze-dried yogurt Fruit.