1. Prepare 100g of low-gluten flour, 100g of corn starch, 100g of butter, 2 cooked egg yolks, 1g of salt, and 60g of powdered sugar.
2. The butter melts in warm water. (It's cold, the butter won't melt at room temperature)
3. Put the egg yolk in a colander and press it with a spoon.
4. For golden egg yolk, gently scrape the bottom of the colander with the edge of the spoon, and the egg yolk will fall off.
5. The end of egg yolk.
6. To melt the butter, add salt and soft sugar.
7. The whisk (not turned on) scatters the sugar. Let the butter dry for a while.
8. 1st gear whipping.
9. Beat until the color of the butter becomes lighter and the volume expansion stops.
10. Add the egg yolk and mix well.
11. Pour in low-gluten flour and cornstarch, wipe off the butter on the whisk, and take out the whisk.
12. Mix well to form a dough.
13. Put it in a fresh-keeping bag in the refrigerator for 1 hour. (Or put it in the freezer for more than ten minutes.)
14. Take the dough out of the refrigerator, hold the ball into a uniformly sized ball in the palm of your hand, and place it on the baking tray with a gap in the middle.
15. Preheat the oven at 170 degrees for five minutes, put the baking tray in the oven, bake for 2 minutes, take out the baking tray. (Be careful!)
16. The ball becomes soft when heated, and lightly press it with the thumb of your right hand, the ball will naturally crack. (Dough that has just been taken out of the refrigerator, and the small ball that is held together will easily break into powder if pressed immediately)
17. Press the balls, put the baking tray into the oven and continue to bake for 15 minutes.
18. Bake until the edges are slightly yellowed, and serve.
19. Finished product.
20. With some dough left, I used molds to make leaf-shaped biscuits.
