1. The egg is cooked, take out the egg yolk, put the egg yolk in the sieve, press with your fingers, make the egg yolk pass through the sieve, and become fine egg yolk
2. The butter is softened in advance. After softening, add in powdered sugar and salt, and beat with a whisk until the volume is slightly expanded, the color is slightly lighter, and the shape is puffy.
3. Pour in the sifted egg yolks and mix well
4. Mix low-gluten flour and cornstarch into the whipped butter and squeeze it into a dough with your hands; the other is rose dough, which is slightly dry, not too moist, and will not fall apart due to dryness; use the dough Wrap it in plastic wrap and put it in the refrigerator for 1 hour
5. Take out the refrigerated dough, take a small piece, about 10g each, and cut it into small balls
6. Place the small round ball on the baking tray and flatten it with your thumb. When it is flattened, the biscuits will naturally crack; make all the small biscuits one by one, put them in the middle of the oven at 170 degrees, 15-20 minutes, the edges are slightly browned Can
7. Weekend afternoon tea, or kids’ snacks are good
Tips:My personal WeChat: nuanfu9 Please feel free to ask me if you have any questions~
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