Cooking Steps

1. 

   Step1:The cooked egg yolk is crushed and then filtered with a sieve for standby; the low gluten powder and corn starch are mixed and screened for standby. Place butter in room temperature. Soften it naturally. Then add sugar powder to butter. Beat well with egg beater.

2. 

   Step2:Add the sifted egg yolk and continue to stir.

3. 

   Step3:Sift the low gluten flour and corn starch into the mixed butter to make dough. Then wrap it with plastic wrap. Refrigerate for 30 minutes.

4. 

   Step4:Take out the dough, divide it into small balls of about 10g each, and knead them into round balls. Put the cooking paper on the baking tray. Put the dough neatly into the baking tray (leave enough space between them).

5. 

   Step5:Use your thumb to press the ball down into a pie shape. The edge of the pie will naturally crack.

6. 

   Step6:Preheat the oven to 180 degrees. Place the pan in the oven. Bake for about 20 minutes.