Cooking Steps

1. 

   Step1:Boil two boiled eggs. Just the yolk. Put the yolk on the screen. Press it with a spoon. Let the yolk pass through the screen. It will become the yolk powder.

2. 

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

3. 

   Step3:Pour in the sifted yolk. Stir well.

4. 

   Step4:Sift the low gluten flour and cornstarch into the butter. Knead them into dough by hand.

5. 

   Step5:The state of the dough should be slightly dry, not too wet, and not spread due to drying. Wrap the dough in 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 the ball on the baking tray. Press it with your thumb. When pressed flat, the biscuits will have natural cracks. About 10g each, or 8g each. But the baking time should be shortened.

7. 

   Step7:Put it in the middle and upper layer of the preheated oven. 170 ℃. 15 minutes. The edge is slightly burnt yellow.

8. 

   Step8:Tips-1. If it's for babies under one year old, don't add salt. The function of salt is to make the sweetness more obvious. 2. Cold storage is to make the dough more dry and hard. When you press it with your thumb, it is easier to crack. If there is no condition, it can not be refrigerated.