1. Take out the butter in advance, add sugar to beat, beat until the color is white and the volume is enlarged
2. Sift the egg yolks, because I used grass eggs, the yolks are small so I used 3
3. Sift the low-gluten flour and cornstarch, mix them with the eggs into the butter, stir and knead it into a big ball, then wrap it in plastic wrap and put it in the refrigerator for about 20 minutes
4. Take out the refrigerated ones, one by one into small dumplings of about 5.6 grams,
5. Put the oil-absorbing paper on the baking tray of the oven, put the small balls on it and press it with your thumb. Preheat the oven to 100 degrees for 20 minutes
6. Bake for 20 minutes is almost the same. Take a look. The first one I made was because it took a long time for my kids to bake, but the taste is still delicious. The fragrant milk fragrance melts in your mouth. Adults and children like it. eat
