Cooking Steps

1. 

   Step1:After the butter is softened, add the sugar powder and salt. I use the white sugar to break the sugar powder. Use the egg beater to beat the sugar powder until the volume is slightly expanded and the color is slightly lighter. It is fluffy (generally speaking, as long as the butter is softened to the extent that it can be pinched and deformed by fingers

2. 

   Step2:Sift 2 cooked yolks (must be cooked). Mix wel

3. 

   Step3:Pour low gluten flour and cornstarch into the butter. Knead into dough by han

4. 

   Step4:The dough should be slightly dry, not too wet, and not spread out due to drying

5. 

   Step5:Divide the dough into 13-15g. Knead it into small ball

6. 

   Step6:Put the small ball on the baking tray. Press it with your thumb. When you press it, the biscuit will crack naturally. It's like a small snowflake. It's sprouting

7. 

   Step7:Preheat the oven. Bake at 170 ℃ for 20 minute

8. 

   Step8:Out of the po