1. Prepare the above materials.
2. Butter doesn't have to be as demanding as cookie softening, just soften it without hard, but don't have liquid.
3. Beat the butter with a manual whisk until it is whitish and slightly fluffy.
4. Sift in two egg yolks. The yolk is a boiled egg yolk. Use a sieve to squeeze out.
5. Pour in cornstarch and low-gluten flour, remember to sift it.
6. After mixing, put it in plastic wrap and put it in the refrigerator for 20 minutes.
7. Take out a small round cake that is kneaded into a uniform size, and gently press the middle with your thumb to show a naturally split pattern. This is made in my original oven. I didn’t buy greased paper. I brushed it with a layer of oil to prevent sticking. It’s not needed for non-stick gold plates.
8. Bake in the oven at 170 degrees for 15-20 minutes, and just color the edges. Be sure to watch it by the side for the last few minutes. Don’t find me if it gets stuck.
Tips:I have done this several times to get these pictures together, so let's see if you don't understand, remember to leave a message!
