Cooking Steps

1. 

   Step1:Cut butter into small pieces and soften at room temperature. Add sugar powder. Beat until fluffy with egg beate

2. 

   Step2:Roll and sift the yolk. Mix well with butte

3. 

   Step3:Mix low gluten flour with corn flour. Sift into butter

4. 

   Step4:Add salt. Mix well with a scraper. Knead into a smooth dough. Refrigerate for 1 hour

5. 

   Step5:Spread tin paper on the baking tray. Take out the dough and divide it into about 10 grams of small dosage. Roll it round and press it flat. Let it have natural cracks around it

6. 

   Step6:Preheat the oven to 170 degrees. Bake the middle and lower layers for 15 minute

7. 

   Step7:Roaste

8. 

   Step8:It's very crisp.