Simple and crispy egg yolk cookies

Overview

Boil the eggs in boiling water for about 10 minutes until cooked. After cooling, peel off the egg whites, take out the yolks, and crush them with a spoon. 2. Let the butter soften at room temperature (you can press it easily with your finger prints), mix it with the fine sugar, and use an electric egg beater to beat the butter until it becomes fluffy and light yellow in color. 3. Add vegetable oil in two batches and continue to stir evenly. 4. Add crushed egg yolk and stir evenly. 5. Finally add the sifted low-gluten flour and stir evenly with a rubber spatula until there is no dry powder or particles. 6. Preheat the oven to 150 degrees. 7. Put the prepared batter into a piping bag with a floral tip, and pipe out biscuits on a baking sheet lined with a high-temperature cloth. 8. Then place it in the middle rack of the oven and bake for about 15 minutes until golden brown
Put the prepared batter into a piping bag with a floral tip, and pipe out biscuits on a baking sheet lined with a hot cloth.
Then put it in the middle rack of the oven and bake for about 15 minutes, until golden brown