Cooking Steps

1. 

   Step1:Boil the egg in cold water. Boil the water for about 8 minutes and remove the yolk. The yolk is dry and easy to pass through the sieve. Put the boiled egg yolk on the screen. Press it with your fingers or spoon to make the yolk pass through the screen and become the yolk powder.

2. 

   Step2:Weigh all kinds of materials. Softened butte

3. 

   Step3:After the butter is softened, add sugar powder and salt, and beat with electric beater until it is bulky and light in color. Pour in the sifted yolk. Mix wel

4. 

   Step4:It's like pouring in the yolk and stirring it evenl

5. 

   Step5:Sift low gluten flour and cornstarch. Add to butter

6. 

   Step6:Knead the dough by hand. The state of the kneaded dough should be slightly dry, not excessively wet, and not spread because of drying. Wrap the dough in plastic wrap and refrigerate for 1 hour. The dough after cold storage is more dry and hard. When pressed with the thumb, it is more likely to crack beautifully.

7. 

   Step7:Take out the frozen dough. Take a small piece and knead it into a small ball. Put it evenly on the baking tray

8. 

   Step8:Press flat with your thumb in turn.

9. 

   Step9:When pressed flat, the biscuit will crack naturally.

10. 

    Step10:Make all the pancakes in turn. Put them on the top of the oven. 170 degrees. 1520 minutes. Bake until the edge is slightly brown. The specific time depends on your own oven. At the end of the last five minutes, take care of the biscuits by the oven. Take out the biscuits as soon as you find the biscuits are colored so as not to be too dark.