Salted Egg Yolk Biscuits

Step 1/8

• 25 g eggs
• 15 g extra-virgin olive oil
• 10 g sugar

• whisk

Mix the egg, sugar and oil in a big bowl.

Step 2/8

• 25 g water
• 105 g low-gluten flour
• 15 g milk powder

Add the milk powder and flour to the mixture, combining until a dough forms. Let rest for 30 minutes.

Step 3/8

• 3 salted egg yolk

• knife

Bake the salted egg yolks in a small pan at 180 degrees Celsius for about 10 minutes. Cut and crush into small, powdery pieces.

Step 4/8

• 20 extra-virgin olive oil
• 2 g salt
• 55 g flour

Add oil, salt and low-gluten flour to the crushed egg yolk powder, combine and form a ball.

Step 5/8

• Rolling pin

Roll out the dough from step 2, and place the egg yolk ball in the center. Wrap the ball with the dough and pinch the seams.

Step 6/8

• Rolling pin

Roll the dough out into a flat and rectangular shape, then fold and roll out into the same shape again. Repeat three times.

Step 7/8

• Fork

Cut the rectangular dough into 3*10cm pieces, and use a fork to make a row of indentations every 2cm