Cooking Steps

1. 

   Step1:Prepare all materials (forget to take salt

2. 

   Step2:Put the cooked yolk into a sieve. Press the yolk back with a spoon and sieve it into a dry container

3. 

   Step3:Sifted yolks for later us

4. 

   Step4:Butter cut into small pieces and softe

5. 

   Step5:Use the electric eggbeater to break it up at a low speed and then add sugar powder and sal

6. 

   Step6:Mix the butter and sugar powder evenly (the sugar powder will fly if you beat it directly). Beat butter until it turns white and bulks u

7. 

   Step7:Add yol

8. 

   Step8:Beat the butter and yolk evenly with the beater for several turn

9. 

   Step9:Add the sifted corn starch and low gluten flour (I use the cake powder of a kite. It's the same in fact

10. 

    Step10:Knead the flour by hand. Don't think there is too much flour. It will take shape after kneading. This is a loose state. Look carefully. The butter inside the container has been rubbed clea

11. 

    Step11:Knead the dough. It's dry, but it won't break up. Refrigerate for about 45 minute

12. 

    Step12:Take a small piece of dough and rub it into a circl

13. 

    Step13:Put it in the baking tray lined with oil paper. Press out the natural pattern with your thumb. There is a gap between the dough. It will swell during bakin

14. 

    Step14:The size of small dough should be as uniform as possible (I'm each weighing about 6g)

15. 

    Step15:160 °. Middle level. Up and down test. 20 minutes. The surface is yellowis

16. 

    Step16:Super loose. Deliciou