Cooking Steps

1. 

   Step1:Sift low gluten flour, corn starch and cooked egg yol

2. 

   Step2:Butter softens at room temperature and mixes with sugar powder (forgive me for being lazy. Didn't cut butter into pieces

3. 

   Step3:The eggbeater is full of butterscotch. I'm too ugly. Bear to see what it looks like

4. 

   Step4:Beat the butter and add the flour and egg yolk in 1. Start mixin

5. 

   Step5:Mix, mix, and mix. I didn't make it for a long time. I kneaded it for a long time before I got a dough that didn't dry, which was not soft, and didn't form. (I'll tell you secretly. I want to put milk in the middle. Fortunately, I forbear.

6. 

   Step6:Put it in a fresh-keeping bag. Put it in the refrigerator. Refrigerate it for an hour

7. 

   Step7:Take out the dough in an hour. Form small balls one by one. Press your thumb down. Semi finished product

8. 

   Step8:Put it into the oven. My oven is 180 degrees. 13 minutes. The first one is pasted. The next one is covered with tinfoil after seven or eight minutes

9. 

   Step9:Finished products. Not enough to ea

10. 

    Step10:It's more than half done. There's a little Cranberry in the dough. The fire is a little big. But it's sour, sweet and crisp. It's delicious