Whether I’m making cookies, a layer cake or a breakfast pastry, my goal is always to make them as light, flaky and tender as possible. I know not to overwork dough because that develops more gluten, making baked goods tough. I’ve learned lots of tips and tricks from pastry chefs for keeping gluten at bay and I’ve made some amazing things following their advice.
Recently, when we ran a recipe contest asking for Grandma’s favorite recipes, we received a number of cake and cookie recipes calling for cooked egg yolks to be sieved into the batter. Low and behold, Grandma had yet another trick up her sleeve!
Why Grandma Put Egg Yolks in Baked Goods
I’ll skip all the geeky science stuff and give you the Cliffs Notes version (for those of you who don’t know Cliffs Notes, these little gems saved my behind in high school). The trick is simple; take cooled, hard-boiled egg yolks and press them through a fine-mesh sieve directly into your dry ingredients. This is very important—they have to be mixed in with your flour and they have to be sieved. What happens is the little pieces of yolk intermix with the flour and once
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