Cooking Steps

1. 

   Step1:Mix the butter and sugar powder. Heat the butter to softe

2. 

   Step2:Eggbeater to softe

3. 

   Step3:Sift the cooked yolks and add them to the butterscotch

4. 

   Step4:Mix wel

5. 

   Step5:After corn starch, low gluten flour and salt are mixed evenly, sift them and add them to the mixture in the previous ste

6. 

   Step6:Mix well. Knead into dough. Refrigerate for half an hour. Remove.

7. 

   Step7:Divide into small groups. Put them on the oiled paper prepared in advance. Press with your thumb. Preheat the oven in advance.

8. 

   Step8:170 degrees. Put it in the upper middle layer. Heat it up and down for 15 minutes. The soft Marguerite finished cheerleading because of the corn starch. It's a bit of a whole wheat biscuit. Hiahia ~ you can eat it when it's cool.