A few days ago, I wanted to send some new year's goods back to make my parents less busy. I also made cookies and other gifts for the children at home. I got up in the morning and opened the curtains. Wow, the white sky is vast. An equally exciting and exciting snow disrupted our plan. OK. Go out to play with snow and then stay at home. Continue our delicious food. Yolk biscuits. Because they are oil-free and sugar free, they are my first choice when I prepare gifts for my children. One is that the children are still small and have weak digestive function. The other is that the weather condition in winter is very bad. It's dry and polluting. The influence on the delicate voice of the children is not small. When the Spring Festival comes, there will be a lot of fish and meat. How can the small snacks with high oil and sugar content live? So. This time I didn't send out gifts. I need to prepare more when I go home for the new year.
Step1:Materials required. Sift low gluten powder for standby. Bowl without oil and water. Put all eggs. The total amount of eggs is 90g.
Step2:Use the beater to mix the yolk with the whole egg. Then add a third of the sugar. Beat until it's thick, then add half of the sugar.
Step3:Wait until you can make a pattern before adding the last sugar.
Step4:Then, the liquid dropped from the beater will not disappear immediately. The liquid on the beater will not drop soon.
Step5:Put sifted low gluten flour into the beaten egg mixture. Mix the egg mixture with flour by turning it over from the bottom. The mixing process should be fast and light. Take the decoration bag. Put it on a container with a large opening. Pour the batter into it. Then cut a round mouth at the opening of the decoration bag.
Step6:Put oil paper on the baking tray. Put the batter on the baking tray without touching it. Make a circle of about 2cm.
Step7:Put the baking tray into the preheated oven. The actual temperature is 170 ℃. 15 minutes or so. After it is put out of the oven, it can be put away and sealed after being cooled.
Cooking tips:Hint-1. The basic recipe is from Jun Zhi. I removed the baking powder and added an egg yolk. But the total weight of the egg is the same. 2. When you squeeze the batter, it will have a sharp corner. It will disappear slowly in the baking process. So don't worry. 3. Pay attention to the process of egg beating and mixing. Do not defoaming. If you are a novice, you can add 2G of baking powder to make up for the defoaming in the process of beating and mixing. 4. The biscuits are crispy after baking and cooling. If not, please bake for another two or three minutes. There are skills in making delicious dishes.