Cooking Steps

1. 

   Step1:Whether the biscuits taste good or not depends largely on butter. I use French presidential butter. It feels more fragrant than other brands. So it's very important to choose butter. Jun Zhi's prescription I made directly by reducing sugar. The taste is still sweet. Children like the taste better.

2. 

   Step2:First soften the butter (but not in the liquid state). Add salt and sugar powder. Whisk until the volume is slightly expanded, the color is white and feather like (see the figure below). Be careful not to hit it. Otherwise it will be lumpy.

3. 

   Step3:Cook two white eggs. Soak the eggs in cold water for a while. Start timing after boiling the water. Boil the eggs for about 8 minutes. Soak them in cold water. Peel off the yolks when the skin is not hot. Press through the sieve into the whipped cream. Cut and mix evenly.

4. 

   Step4:Sift in low gluten flour and corn starch. Grab the above materials into a ball by hand. Put them into a fresh-keeping bag and refrigerate in the refrigerator for 1 hour to relax. (cold storage for an hour can make the dough to be rubbed next better

5. 

   Step5:When I was a child, I took out the dough and rubbed it into a ball the size of a large ball. Put it on the oilpaper and press it with my thumb. The ball would naturally crack beautifully. (picture is baked

6. 

   Step6:Put it in the preheated oven for 170 ° 15 minutes. (be sure to take good care of the time. Otherwise, the biscuits may be burnt out in two minutes.