Cooking Steps

1. 

   Step1:Prepare the ingredients.

2. 

   Step2:Put the two eggs into the pot together with cold water. Boil them over medium heat until they are boiling. Then boil them for about 10 minutes and take them out. Put them into a cold water basin and soak them in cold water. Then peel the shells and take out the yolk. Put them into the sieve. Press with your fingers to make the yolk sift into fine powder.

3. 

   Step3:After the butter is softened, add sugar powder and salt. Use the eggbeater to beat until the volume is slightly expanded, the color is lighter, and the butter is puffy.

4. 

   Step4:Pour in the sifted yolk powder. Stir well.

5. 

   Step5:Mix the low gluten flour and cornstarch. Sift into the butter and knead it into dough.

6. 

   Step6:The dough is slightly dry, not too wet, and will not be dispersed due to drying.

7. 

   Step7:Wrap the dough in plastic wrap and refrigerate for one hour.

8. 

   Step8:One hour later, preheat the oven for 180 degrees and 10 minutes. At the same time, take out the frozen dough and divide it into 24 parts. Rub them into small balls and put them into the baking tray. Press the balls with your thumb. When you press the balls, the biscuits will crack naturally.

9. 

   Step9:After finishing in turn, put the baking tray into the middle and lower layers of the preheated oven. Heat it 180 degrees and lower it 170 degrees. Bake it for 15-20 minutes (the temperature and time are for reference only. See the character of your own oven for details). See the yellowing on the edge of the cake.

10. 

    Step10:It's out. Crispy. melt-in-the-mouth texture.