1. Soften the butter at room temperature (or microwave for 15 seconds), add sugar, and beat with an electric whisk (the color becomes whiter).
2. Grate the egg yolk with a spatula and a sieve, add it to the whipped cream and mix slightly.
3. Sift in low-gluten flour and cornstarch, then use a spatula to mix into small pieces.
4. After adding black sesame seeds, knead into a dough shape.
5. Wrap the kneaded dough with plastic wrap and put it in the refrigerator for 1 hour. (I divided half of the dough to make the original flavor, and the other half was +5g black sesame seeds)
6. The refrigerated dough is divided into small pieces, kneaded into balls, and placed on a baking sheet lined with parchment paper.
7. Squeeze the ball with your fingers to form a natural crack.
8. Put the baking tray in the oven preheated to 170 degrees C and bake for 10 minutes, then lower the temperature to 150 degrees C and bake for 5 minutes, or turn off the power of the oven and simmer for 5 minutes until the edges of the biscuits change color.
9. Put the baked biscuits on the heat sink and let cool.
Tips:1. After adding low-gluten flour, try to avoid excessive kneading to prevent the flour from becoming gluten and the biscuits will be harder.
2. If the dough is refrigerated, it is easier to form beautiful edge cracks when it is pressed and formed; if you are in a hurry, it is not necessary to refrigerate.
