Hello friends! Berlin Wreath cookies, this is the most crumbly cookie I've ever met, one careless move and you won't get it to your mouth. And I'm not kidding.
👇 EXTREMELY BREAD BAKERY
Loose shortbread cookie recipe
- You need 2 raw and 2 boiled egg yolks.
- Boil the eggs for no more than 8 minutes so that the yolks remain tender and light yellow.
- Put all the egg yolks in a bowl, add sugar and mix well.
- You can knead without technique, with your hands. In this case, pre-crush the boiled yolks with a fork.
- Add vanilla extract or vanilla sugar, a pinch of salt, soft butter and mix.
- Add flour and mix everything again.
- The dough does not need to be stirred for a long time, the main thing is that all the ingredients are combined.
- Divide the dough in two.
- Roll up each part in plastic wrap or parchment and refrigerate for an hour and a half.
- Take out the dough, if it is hardened, let it warm up for ten minutes at room temperature.
- It needs to be divided into about 16 parts.
FORMING BISCUITS
Roll out a little finger-thick flagellum from each piece.
Length approx. 14 cm.
- Shape these cookies and place on a parchment-lined baking sheet.
- I will only bake half, the rest of the shortcrust pastry I will freeze.
- Shake the egg whites with a fork.
- Grease all the cookies with protein mass and sprinkle with sugar.
BAKING
- Preheat the oven to 180 ° C and turn on the convection.
- Send the cookies to the oven for 10-15 minutes.
- If the oven is weak, set it to 190 ° C.
- It took 12 minutes and it turned out to be very nice wreaths.
- Carefully remove the cookies from the parchment and that's it.
Berlin Wreaths Loose Shortbread Recipe:
2 boiled egg yolk
2 raw egg yolk
110 g sugar
200 g butter
250 g wheat flour (can be replaced with 30 g whole grain)
For lubrication:
raw egg white
coarse-crystalline sugar
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Be sure to cook it, and I wish you bon appetit and God bless you!