Cooking Steps

1. 

   Step1:Prepare 50g low gluten flour, 50g corn starch, 50g butter, 1 cooked egg yolk, 30g sugar powder and 1g sal

2. 

   Step2:Boil 1 boiled egg. Take the yolk. Put the yolk on the screen and press it with your fingers to make the yolk pass through the screen and become the yolk fine

3. 

   Step3:After butter is softened, sugar and salt are added, and then whisked with egg beater until it is bulky

4. 

   Step4:Pour in the sifted yolk. Stir well

5. 

   Step5:Mix the low gluten flour and corn starch in advance, sift them into the butter and knead them into dough by hand

6. 

   Step6:Wrap the dough with plastic wrap and refrigerate for 1 hour

7. 

   Step7:Take out the dough that has been refrigerated. Take a small piece and knead it into a small ball. Put the small ball on the baking tray. Press it with your thumb. The biscuit will crack naturally. Preheat the oven for 10 minutes in advance at 170

8. 

   Step8:Put the pancakes in the preheated oven. Bake them at 170 ℃ for 15 minutes.

9. 

   Step9:Finished product drawin

10. 

    Step10:Vertical drawing of finished product drawin