[my baking time] one of my favorite biscuits --- egg yolk crispy Biscuits (Caramel, printing)-You Are Foodie

By Theresa
37

[my baking time] one of my favorite biscuits --- egg yolk crispy Biscuits (Caramel, printing)

One of my favorite biscuits --- egg yolk crispy biscuits, one is printed on the surface without Caramel juice, the other is coated with caramel juice, and the latter is more delicious, especially when the biscuits are hot when they are just out of the oven, their tongues will swallow them together ~ ~ ~ ~ ~ the first kind is good if you give them away. It's interesting to print some letters and small patterns.

Main Ingredients

Vanilla essence appropriate amount
salt 1/2 tsp
butter 120 g
yolk 40 g
Sugar powder 100 grams
Low powder 200 grams

Auxiliary Ingredients

clean water 3 tablespoons
sucrose 100 grams

Step 1 . Put sugar and a tablespoon of water together in a non stick pan, simmer over low heat and stir with a small spoon while cooking.

Step 2 . Turn off the heat when boiling.

Step 3 . Then add two more tablespoons of clean water and stir slowly while adding.

Step 4 . After cooking, the sugar syrup is relatively thick. Use a small spoon to scoop it up and it will slowly flow down.

Step 5 . Cool the prepared caramel sauce and set it aside.

Step 6 . Mix powdered sugar and low powder evenly.

Step 7 . Sift together into a softened butter bowl.

Step 8 . Add 1/2 teaspoon of salt.

Step 9 . Rub it evenly with your hands first.

Step 10 . Rub it like this: evenly coat the flour with butter.

Step 11 . Then pour in the egg yolk mixture without stirring.

Step 12 . Add a few more drops of vanilla extract.

Step 13 . Rub the above materials together by hand into a smooth dough.

Step 14 . Roll the dough into dough pieces with a thickness of about 3 centimeters.

Step 15 . Try to make the surface of the dough as smooth as possible, as the baked product will be more beautiful.

Step 16 . Put the noodles in the refrigerator and refrigerate for about half an hour until they become hard.

Step 17 . Prepare the molds, I use rectangular stamp molds and small molds that can print characters.

Step 18 . Stamp model.

Step 19 . Also prepare some low powder and small brushes.

Step 20 . Take out the refrigerated dough and slightly warm it down to soften the surface of the dough.

Step 21 . Dip the mold in flour first.

Step 22 . Engrave a stamp pattern on a large surface.

Step 23 . All stamp designs should be engraved together first.

Step 24 . Then use a printing die to print the desired letters on the stamp design.

Step 25 . The action should be fast, as the softening speed of the dough is extremely fast. If the action is slow, it will be difficult to print and affect the effect.

Step 26 . Oven middle layer, 190 degrees, about 10 minutes.

Step 27 . The surface coated with caramel juice is also first carved with a mold to create all the shapes.

Step 28 . Use a small brush dipped in cooled caramel juice to brush the surface of the dough.

Step 29 . I have used both a wool brush and a silicone brush, and uneven surface brushing is a normal phenomenon. When baked later, the caramel juice on the surface will naturally become evenly colored.

Step 30 . It is also about 10 minutes at 190 degrees Celsius in the middle layer of the oven. Because there is caramel sauce on this surface, there is no need to pay too much attention to the color of the cookies. A darker color also looks better when baked, and a slightly longer baking time will make it taste better.

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