Beef grains

Overview

When I was planning this snack, I was very confused. The amount of eggs used in the original recipe does not seem to be much, just the amount of one egg. Should it be made by the cube or in half? While I was wandering around, I saw a reminder about shortening the time as much as possible to avoid defoaming. I saw that the original recipe could make 25 servings, and I immediately decided to use half of it. 25 servings is a bit much, so cutting it in half should be enough. When the dough is pressed, it suddenly feels like making egg biscuits. I suddenly became confused again, is this a cake or a biscuit? When you enter the mouth, the soft texture makes you unable to associate it with the crispy biscuits. After all, this is still a cake, right? Obviously a mini.

Tags

• baking
• cake flour
• egg yolk
• vanilla buttercream
• whole eggs
• fine sugar

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour the egg liquid and egg yolk into a basin, add fine sugar

   

3. 3 Beat with a whisk

   

4. 4 Whip until the egg custard is thick and the dripping speed is very slow, and the beating is complete

   

5. 5 Sift in low-gluten flour

   

6. 6 Mix well with a rubber spatula

   

7. 7 Put into a round mouth piping bag

   

8. 8 In the baking pan, squeeze out circles of about 2 cm in diameter

   

9. 9 Put in the oven, middle layer, heat up to 180 degrees, heat down to 120 degrees, bake for 5 minutes,

   

10. 10 After lightly browned, cover with white paper and bake for another 5 minutes

    

11. 11 Once out of the oven, pull out the baking paper immediately

    

12. 12 After cooling, gently scoop up

    

13. 13 Pipe the buttercream onto the bottom of the disc

    

14. 14 Close the other piece

    

15. 15 After everything is completed, seal and save