Cooking Steps

1. 

   Step1:Prepare the above materials. Soften butter. Boil eggs. Mix low gluten flour with corn starc

2. 

   Step2:After the butter is softened, add sugar powder and salt, and beat with egg beater until the color is slightly lighter, the volume is slightly expanded, and the butter is fluffy

3. 

   Step3:Place the cooked yolk in the sieve and press it over and over again with a spoon. Add it to the whipped butter mixture. Mix well

4. 

   Step4:Sift the low gluten flour and cornstarch. Add the butter mixture. Knead the dough by hand

5. 

   Step5:The dough is dry, not too wet, and will not spread out due to drying. Wrap the dough with plastic wrap and refrigerate for 1 hour

6. 

   Step6:Take out the frozen dough. Take a small piece and knead it into a small ball. Put it on the baking tray. Press with your thumb. Make the biscuit crack naturally

7. 

   Step7:Put it on the top of the oven. 170 ℃. 1520 minutes. Bake until the edge is slightly brown

8. 

   Step8:When it's cool, it's ready to melt in the mouth. It's full of milk flavo