Cooking Steps

1. 

   Step1:Butter softens at room temperature. I forgot to take a picture here - boil two boiled eggs. Take out the yolk after peeling. Tips about boiled eggs. Boiled eggs in cold water (the shell won't burst). Heat over medium heat until boiling, and then boil for another 7 minutes. After boiling, immediately remove the eggs and put them into cold water (easier to shell).

2. 

   Step2:Softened butter with sifted sugar and salt. Thoroughly whisk until the volume becomes larger and the color becomes lighter, in the form of fluffy feathers.

3. 

   Step3:Put the yolk on the screen and press it over with a spoon.

4. 

   Step4:Mix the butter well with the sifted yolk.

5. 

   Step5:Add sifted low gluten flour and cornstarch.

6. 

   Step6:Knead the dough by hand and wrap it with plastic wrap. Refrigerate for about 1 hour.

7. 

   Step7:Preheat oven to 170 ° C (338 ° f). Take out the dough after cold storage. Take small pieces and knead them into small balls and put them on the baking tray. Leave a space between each small ball. Tips if you are not sure how big each ball is, you can call it tips. Each ball is about 10g.

8. 

   Step8:Flatten the ball with your thumb. It doesn't need too much force to press out the natural crack. Put into the pre heated oven. Bake for about 15 minutes. Tips: after flattening, separate the biscuit from the baking paper. Sticking the biscuit and baking paper together will overheat the bottom of the biscuit when baking. The color is too deep.

9. 

   Step9:Done.