1. Mix low-gluten flour, cornstarch, milk powder and baking soda
2. After the butter has softened at room temperature, add fine sugar and use a whisk to achieve a smooth state
3. Add 2 egg yolks one by one and beat until fluffy and feathery
4. Sift into the powder mixture and form a dough
5. Knead the strips and cut into sections
6. Knead into small buns and place them on the baking tray, leaving room for expansion
7. In the middle layer of the preheated oven, heat up and down at 140 degrees and bake for about 15 minutes. The specific time should be increased or decreased according to the size of the small buns and the actual oven temperature.
Tips:1. Baking soda is preheated to expand, and the taste of baking soda is more crispy, or not.
2. In the process of rubbing the strips, it is not easy to rub the slag, it may be because the room temperature and the temperature of the table are too low, or the egg yolk is too small and the dough humidity is not enough. If the temperature is too low, you can directly pull the small pieces in the palm of your hand and rub them, which is easier to form a ball. If the dough is not wet enough, do not add water, otherwise the finished product will not be crispy or crispy.
3. Adjust the ratio of cornstarch and low flour to melt the taste from the mouth and turn it into ordinary butter biscuits. If you don't like the milk taste too strong, you can also skip the milk powder.
