Cooking Steps

1. 

   Step1:Cook two boiled eggs. Take the yolk.

2. 

   Step2:When butter is softened, add sugar and salt. Beat with an egg beater. The volume is slightly expanded, the color is slightly lighter, and it is fluffy.

3. 

   Step3:Put the yolk on the screen. Press it with a spoon. Let the yolk pass through the screen. It will become the yolk powder.

4. 

   Step4:Add the butter and mix well.

5. 

   Step5:Sift in the low gluten flour and corn starch, mix well, and knead into dough.

6. 

   Step6:The dough should be slightly dry. It should not be too wet. It will not spread because of drying. Wrap the dough in plastic wrap and refrigerate for 1 hour.

7. 

   Step7:Take out the frozen dough. First place it at room temperature for a few minutes. Make it slightly soft again. It is convenient to knead the dough. Divide the dough into small dosage forms of equal size. Smaller than tangyuan. It's the same as making a small ball. Gently knead it into a small ball.

8. 

   Step8:Put the small ball evenly on the baking tray (keep a certain distance before each). Press flat with your thumb. When pressed flat, the biscuit will crack naturally. Don't use too much force. Just crack around like a petal. In case of being scattered or too thin in the middle, it is easy to be burnt in the middle, and the surrounding area is not bake

9. 

   Step9:Preheat the oven at 160 degrees. Put the baking tray in the upper middle layer. Bake for 15 minutes. You can see the edge is slightly burnt yellow. Note here - when the pancakes are dry, be sure to watch them in the last few minutes. Take out the biscuits as soon as you find that they are colored, so as not to get too dark.

10. 

    Step10:The hot cakes just taken out are not crispy. They are crispy after cooling.