Custard Sandwich Biscuits

Custard Sandwich Biscuits

1. Cut the butter into small pieces, add powdered sugar and salt, and beat with an electric whisk

2. Add another egg yolk and beat evenly

3. Sift the low-gluten flour and pour it into the whipped butter

4. Mix well, wrap it in a fresh-keeping bag, and refrigerate for 30 minutes (wake up, the dough will relax, making it easier)

5. Then take out a 0.4 cm thick rectangular dough sheet. When rolling, cover the dough sheet with a fresh-keeping bag so that it will not stick to the rolling pin, so it is better to roll it.

6. Use a mold to press out the shape (the mold can be sprinkled with a little flour in advance to prevent sticking)

7. Lift it up and buckle it on the baking tray

8. Place it evenly on the baking tray, preheat the oven at 175 degrees, and bake the middle layer for about 20 minutes

9. Then add the custard sauce. In the custard sauce method, add the egg yolk to the sugar to beat until white, and then add the sifted low-gluten flour to mix. Boil the milk until it boils, slowly pour a little bit into the egg yolk paste (if you pour it all at once, the egg yolk will become cooked easily), stir evenly, then put it back on the stove, boil on low heat until there are lines, and let cool in ice water