Cooking Steps

1. 

   Step1:A large collection of ingredients. Note: the yolk should be ripened ten times. Mine is not. If it is not ripened ten times, you will regret it.

2. 

   Step2:The yolk is sifted. Don't ask me why the picture is incomplete. It's too ugly. Cover your face..

3. 

   Step3:Butter and sugar. I use the icing sugar ground by myself. I think it's a little sweeter. So I used 50g. I think the sweetness of the finished product is just right. ANGA butter can be applied directly when it is taken out from the refrigerator. It doesn't need to be dried at room temperatur

4. 

   Step4:And the yolk. Because butter is salty. So it's not salted.

5. 

   Step5:Low powder and starch are mixed and sifted. They are mixed with 4. This one is not photographed. In short, after mixing, it is not too powder and not too wet. It is not agglomerated by itself. It is agglomerated by hand.. Then grab some of them by hand. Form a ball. Press flat on the baking tray. In other words, I think these quantities are too large. I decided to make the dough bigger. It turned out to be such a miserable state. Ugly. Don't make it too big. Just ordinary.

6. 

   Step6:Preheat the oven in advance. Put the biscuits into the oven at 170 degrees. The middle layer. I've made too much. It took half an hour. It's estimated that the ordinary 20 minutes will do. The edge will change color and turn yellow. See the little black spot on it? That's not very ripe yolk..

7. 

   Step7:This feels bette