Cooking Steps

1. 

   Step1:Boil 1 boiled egg. Take the yolk. Put the yolk on the screen. Press with your fingers. Make the yolk pass through the screen. It will become the yolk powder.

2. 

   Step2:After butter is softened, add sugar powder and salt. Beat with 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:Mix the low gluten flour and cornstarch, sift them into the butter, mix them well, and 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.) There is no condition to leave the refrigerato

6. 

   Step6:Take out the frozen dough. Take a small piece and knead it into a small ball.

7. 

   Step7:Put the ball on the baking tray. Press it with your thumb. When pressed flat, the biscuit will crack naturally.

8. 

   Step8:Make all the pancakes in turn. Put them on the top of the oven. 170 degrees. 1520 minutes. The edge is a little yellow.