Formula and making method of yolk biscuits

A formula of yolk biscuits comprises, by weight, 30-50 parts of yolks, 40-60 parts of full egg white, 80-100 parts of low-gluten flour, 40-60 parts of berry sugar and 1-3 parts of baking powder. A making method of the yolk biscuits includes the steps that the low-gluten flour and the baking powder are mixed and then sieved; a big clean bowl is taken, the egg yolks and the egg white are poured into the big bowl and then beaten for leavening by an egg beater, and in the process of beating leavening, the berry sugar is added three times; the sieved mixture of the low-gluten flour and the baking powder is poured into the egg white leavened through beating; a rubber squeegee is used for evenly mixing the low-gluten flour and the egg white in the mode of upward turning mixing from the bottom; paste is contained in a pastry bag, and small round paste of which the diameter is 1 CM-3 CM is extruded on a baking tray where baking tray paper is laid; the baking tray is placed on the upper middle layer in a preheated upper and lower fire 170 DEG C oven and baked for 13 minutes-17 minutes. The formula and the making method of the yolk biscuits have the advantages that the formula is simple, and the yolk biscuits are high in nutritive value, natural in ingredient, safe to eat and simple in technology and can be made by consumers at home.