Egg yolk cookies

Prepare the ingredients, put the baking powder and cake flour together, and get the eggs and fine granulated sugar ready.

Crack one whole egg and two egg yolks into a bowl, making sure the bowl is dry, with no water or oil. The remaining egg whites should also be beaten in a dry container. I will later share a method for stable meringue, which will use up these two egg whites so that nothing goes to waste.

Mix the low-gluten flour and baking powder evenly, sift them into a bowl and set aside, making sure all utensils used are dry.

Use an electric hand mixer on high speed to whip the eggs, adding the granulated sugar in three portions. The final whipped state is thick, and when you lift the mixer to draw a figure-eight, the pattern does not easily disappear and can hold for more than 5 seconds.

Pour the mixture of flour and baking powder into the whipped eggs, and fold quickly and efficiently until well combined. If you are not skilled at folding, you can find some video tutorials to learn; they are easy to find.

The cookie batter, once mixed, should be smooth without any dry flour. Do not overmix to the point of deflating, as it will affect the texture.

Put the prepared batter into a piping bag and cut a small opening at the tip.

Line the baking tray with parchment paper in advance, squeeze out the cookie dough vertically from the piping bag into small round cookies about 1 centimeter in diameter. My baking tray is relatively large; it is the tray of an 80-liter Petri K85Pro convection oven. I also piped one and a half trays, making a large number of cookies.

The convection oven can bake in multiple layers. Choose the convection mode, preheat to 150 degrees, and bake for about 15 minutes. Once the surface browning is satisfactory, it can be taken out of the oven (for a regular home oven, 170 degrees, about 15 minutes, middle rack, and take out once the browning is satisfactory).

Freshly baked, lift the wax paper and place it on a cooling rack to cool, then use a spatula to easily lift the cookies off.

There are air holes in the middle, it tastes crispy, full of egg aroma. If you can't finish it, be sure to seal it properly to prevent it from becoming soggy again.