Cooking Steps

1. 

   Step1:Weigh the required ingredients for standby. Soften butter, add sugar and milk powder. Beat with egg beater until it is bulky and slightly lighter.

2. 

   Step2:Add three yolks in turn. Beat well with the beater. Always wait until the yolk and butter are well blended before adding the next yolk.

3. 

   Step3:The whipped butter should be thick and puffy.

4. 

   Step4:Sift the low gluten flour and pour it into the butter. Mix the flour and butter evenly with a silica gel spatula.

5. 

   Step5:Pour in the raisins. Mix well. Knead into a uniform dough.

6. 

   Step6:Divide the dough into small balls of uniform size. Round them. Flatten them with the palm. Press out the marks with the fork. Drain them into the baking tray.

7. 

   Step7:Brush the surface with a layer of broken yolk. Put the pan in the preheated oven. Heat 180 degrees up and down. Bake for about 15 minutes until the surface is golden.

8. 

   Step8:A small biscuit made of egg yolk. It's crispy and dross.

9. 

   Step9:Finished drawings.