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1. Prepare the raw materials (in order to avoid washing dishes, I prepared all the ingredients first, weighed them in in order, and prevented the eggs from being cold and unpeeled)
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2. After 95g of butter is softened, add a pinch of salt and 30g of sugar (the butter is too slow to soften at room temperature, you can try to microwave it for a minute and a half, pay attention to not thin; sugar can be less)
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3. Use a whisk to beat the butter until it is slightly whitish
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4. Sift in the egg yolk (pay attention to the hot sieve, it will be a piece when it is cold; if it is troublesome and don't mind the feeling of egg yolk particles, you can wrap it with gauze and pinch it very finely)
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5. Sift in 80g corn flour and then 90g low flour (sieved slowly, you can use chopsticks to stir at the beginning, you will need to knead it into a ball later)
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6. Put it in the refrigerator and chill for 15-30 minutes, then divide it equally, then knead it into small balls (novices don’t mind the size of the equal shares, but try to be evenly balanced or not affect the baking condition)
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7. Cut the mango into small pieces and place it on the top of the ball, gently press down to form a cake (be careful not to press too much, you can press a little bit on the untouched place next to it)
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8. Preheat the upper and lower layers of the oven at 150 degrees for 5 minutes, and put them in the oven for 30-40 minutes (the time difference of the oven is the weight of the biscuits, you must observe carefully after 30 minutes), and then you can taste the fruits of your labor.
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Tips:1. Adding corn flour to low flour will make it crispier, and the elderly and children will like it.
2. Be patient and in a good mood when making biscuits, or feel emotional when you don't knead the dough.
