Chinese Food
Cream finger biscuit with goose egg
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The last goose egg. The remaining half of the yolk. It was originally planned for Jun's yolk biscuit. But it should be accompanied by an egg. 90g flour. It's too much. It suddenly occurred to me that Mr. Meng had a cream finger biscuit. It should also be a biscuit with egg yolk. Find out. It turns out to be a biscuit with pure egg yolk. Although the amount of egg yolk in the recipe is slightly more than half of that of the goose egg yolk, it can be solved by reducing the egg yolk in proportion, without adding too many other materials. Immediately change the plan. Give up the king's yolk biscuit. Here comes the yolk finger biscuit of the goose egg. There is a little almond powder in the recipe. The quantity is too small. It seems that opening a whole bag of almond powder is a little worthless. Simply replace it with flour. It seems that the effect is good. The batter grows well. It's round and rolling. Fat fingers... -
Cooking ingredients
Cooking Steps
Step1:Ingredients - egg yolk 35g, sugar powder 20g, low gluten powder 30g, milk powder 10g, baking powder 1 / 4 teaspoo
Step2:Mix the yolk with the sugar
Step3:Use the beater to quickly beat it into a thick, white yolk paste.
Step4:Flour. Baking powder. Milk powder mix. Sift into egg yolk paste
Step5:Mix in an irregular direction.
Step6:Put it into a round mouth flower mounting bag.
Step7:Squeeze into strips on the baking tray.
Step8:Put it in the oven. Middle layer. Heat up and down for 150 degrees. Bake for about 20 minutes. Turn off the fire and simmer for 10 minutes.
Step9:Coming ou
Step10:Put it on the air rack to cool.
Cooking tips:After the furnace is discharged, the finished product shall be scooped up while it is hot. The egg yolk paste should be evenly distributed as far as possible. The effect of the finished product is better. The fire power and baking time of the oven shall be adjusted according to the actual situation of the oven. There are skills in making delicious dishes.
