Recipe: Honey yolk biscuits

Home Cooking Recipe: Honey yolk biscuits

Notes:

Small and delicious biscuits, office workers bring to the company, eat a few in their leisure time, very convenient and easy. It’s both simple and popular to have friends at home and to treat them as guests:) Baking: 180 degrees, middle layer, about 20 minutes

Ingredients:

Steps:

  1. Home Cooking Recipe: After the butter softens at room temperature, it is broken up with an egg beater.

    After the butter softens at room temperature, it is broken up with an egg beater.

  2. Home Cooking Recipe: Add the fine sugar and use the egg beater to make the color slightly white and the volume is enlarged.

    Add the fine sugar and use the egg beater to make the color slightly white and the volume is enlarged.

  3. Home Cooking Recipe: Add three egg yolks in three portions. Stir each time until the egg yolk and butter are mixed and then add it again.

    Add three egg yolks in three portions. Stir each time until the egg yolk and butter are mixed and then add it again.

  4. Home Cooking Recipe: Add salt and mix well

    Add salt and mix well

  5. Home Cooking Recipe: Add honey (no need to stir at this time)

    Add honey (no need to stir at this time)

  6. Home Cooking Recipe: Pour low-gluten flour

    Pour low-gluten flour

  7. Home Cooking Recipe: Use a squeegee to mix evenly and become a batter

    Use a squeegee to mix evenly and become a batter

  8. Home Cooking Recipe: Bake the batter into a round shape on a baking sheet with a round garland. Put it in a preheated oven and bake it.

    Bake the batter into a round shape on a baking sheet with a round garland. Put it in a preheated oven and bake it.

Tips:

1, this biscuit is very simple, but be careful not to add all the eggs when adding egg yolk, but to join in order to facilitate the full integration of egg yolk and butter. 2, because of the different size of the yolk and the water absorption of the flour, etc., the dryness and wetness of the batter may be inconsistent. The dry and wet degree of this biscuit should be similar to that of the butter cookie, and it can be easily squeezed out in the mouth of the flower. If the batter is too dry or too thin, adjust the amount of flour as appropriate. 3, when grilling, pay attention to observe more, because biscuits are easier to paste. Bake until the biscuit is slightly golden yellow. 4. This biscuit contains honey. Because honey is very absorbent, it must be sealed and stored after the biscuits are cooled, so that the biscuits do not absorb the moisture in the air and soften.


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