Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:Butter softens ahead of time to a point where fingers can easily poke i

3. 

   Step3:Add sugar powder and salt to softened butter and stir wel

4. 

   Step4:Beat with electric egg beater until fluffy and whit

5. 

   Step5:Take out the yolk after the egg is cooked in advance. Put it in the sieve and press it through the sieve with a spoon. Make the yolk into a fine powder. Add it directly to the butter

6. 

   Step6:Continue to beat with electric beater until the yolk and butter are well mixed. If you can't see the yolk, you ca

7. 

   Step7:Mix low gluten flour, corn starch and nerido G4 milk powder evenly. Sieve into butte

8. 

   Step8:Mix well with a scraper and then knead into dough by han

9. 

   Step9:Refrigerate the dough for an hour. Remember to keep it fresh. It's not frozen

10. 

    Step10:Take out the frozen dough and divide it into small dough of about 10 grams each. Then knead the dough by hand and put it into the baking pan of the chef

11. 

    Step11:Press the ball flat with your thumb. The edge of the biscuit will naturally crack

12. 

    Step12:Put it into the preheated oven. Heat it up and down for 170 degrees. Bake it in the middle layer for about 15 minutes. Wait for the edge of the biscuit to be a little colored, and then it will be ready

13. 

    Step13:Finished product drawin

14. 

    Step14:Figure

15. 

    Step15:Figure