1. The butter is softened at room temperature, add powdered sugar and salt, stir evenly with a whisk, and add a few drops of lemon juice
2. Beat the egg yolks, add a small amount to the butter each time, stir well and add again, so that it is not easy to separate oil and water
3. Sift in low flour and cornstarch, mix well
4. Knead into a uniform and non-sticky dough (because the water absorption of flour is different, if you find that it is too dry here, you can add a little bit of butter, if it is too wet, add a little bit of low flour, and use non-sticky hands as the standard)
5. Divide into 16 small doughs, round them and place them on a baking tray, and use a fork to press out
6. Turn the fork 90 degrees and press it again on the original pattern
7. Brush a thin layer of egg yolk liquid on the surface of the biscuit (you need to use egg yolk liquid other than the recipe, if you don’t have it, brush it)
8. The oven is 170 degrees Celsius, and the middle layer is heated for about 18 minutes. Bake until the biscuits are slightly colored. (Please adjust the temperature and time according to the temper of your own oven. The oven I use has the function of solar wind heat flow baking, so I added two plates. Bake together, if it is a normal oven, it is recommended to bake one plate at a time)
9. It’s very crispy and fluffy
Tips:Some people think that the egg yolk has an eggy smell, so add a few drops of lemon juice to deodorize it.
