1. Mix the softened butter and shortening at room temperature, add powdered sugar, trehalose, and salt and mix well with a blender at low speed
2. Add the beaten egg yolks in small portions and mix well. Stir at low speed to prevent air from entering the butter
3. Mix the egg yolk and butter well
4. Pause the blender, add all the sieved low-gluten flour, almond flour, ginger powder, tonka beans and ground black pepper, and stir evenly from the bottom up with a rubber spatula
5. Use a stirrer to stir until the powder disappears
6. Use a scraper to stir up and down from the bottom to make sure to mix thoroughly
7. Put the batter on the cooking table, use the scraper to rub it finely, crush the remaining caked butter
8. Wrap flat with plastic wrap. Refrigerate in the refrigerator for about two hours
9. Sprinkle flour on the cooking table and use a rolling pin to press the batter into a 4.5mm thick batter. Use a chrysanthemum mold with a diameter of 6 cm to form the shape, and place them side by side on the baking tray. Oven preheating 160°
10. Spread a thin layer of egg yolk evenly on the surface with a brush. Can make the pastry skin slightly float
11. Sprinkle chopped red and black pepper in the center
12. Bake in the preheated oven. Turn the baking tray back and forth in the middle to make the finished product evenly colored
Tips:1. After rubbing the dough with a scraper, make sure that there is no remaining caked butter;
2. Keep mixing butter at low speed to prevent air from entering.
