Month: January 2011
HAPPY NEW YEAR. Today is 1-1-11.
In order to make home made cookies that melts in the mouth always use egg yolks . Wash all the eggs, clean and wipe it dry before removing or separating the yolk. I use egg yolk in my Pineapple Tarts and Strawberry Tarts. The egg yolks in your cookies bind the dough and add richness and also give a soft crisp texture after baking and melting effect (as it folded in with butter and flour) in your mouth.
With the exception of riboflavin and niacin, the yolk contains a higher proportion of the eggs vitamins than the white. Egg yolks are one of the few foods naturally containing vitamin D.
- 1 egg = 1 tbsp (15 mL) egg yolk
- 1 cup (250 mL) = 14 egg yolks