Cooking Steps

1. 

   Step1:Prepare the necessary ingredients. Low gluten flour and corn starch can be mixed, sieved and weighed. Salt and sugar powder can also be weighed together. Butter should be softened in advance. In winter, small partners without heating can soften butter with the hot air of a blower. If the oven has the function of waking up, they can also soften butter with the temperature of waking up. Ripe egg yolk should be prepared before softening butter. Do not let softened butter wait for egg yolk.

2. 

   Step2:First crush and sift the yolks.

3. 

   Step3:Sift the cooked yolk into the yolk powder for later use. Try to use a fine mesh screen.

4. 

   Step4:Put the sifted sugar powder and sea salt into the softened butter. Mix well with a scraper first. Mix until no sugar powder can be seen. Don't use the electric eggbeater to stir directly. Then the powdered sugar will fly out.

5. 

   Step5:Mix well. Use electric beater to beat the butter until the volume is slightly expanded and the color is slightly lighter. Do not overkill.

6. 

   Step6:Then pour in the sifted yolk.

7. 

   Step7:Mix well. In this step, you can use the low speed gear of the electric egg beater to mix. Just mix well. Or do not over mix.

8. 

   Step8:Pour in a mixture of sifted low gluten flour and cornstarch. First, use a scraper to roughly cut and mix.

9. 

   Step9:Then you can knead it directly into a ball. The mixed dough has a smooth surface and does not stick to your hands. The ball is not easy to break. In winter, you don't need to refrigerate to shape directly (please ignore if you are hot enough to wear underpants and vests). In other seasons, you need to wrap a plastic film in the refrigerator for half an hour to shape again.

10. 

    Step10:Divide the dough into small ones of 20 grams and rub them into circles.

11. 

    Step11:Put the dough ball on the baking tray with oil paper. Press the dough ball with your thumb. When it is pressed into a pie shape, it will crack around. Press it gently to make it as shown in the figure. Don't use too much force. Remember to leave a space for biscuits to expand between each other.

12. 

    Step12:At 170 ℃ and 160 ℃, preheat the oven 10 minutes in advance and bake in the middle of the oven for 15-18 minutes. Different ovens have different tempers. Do it for the first time. Look at the biscuit state when it's baked for 10 minutes. The biscuit will come out when its edge is slightly burnt yellow. After the biscuits are cooled in the air, put them into a well sealed and dry container. It's OK to store them for half a month.