1. The butter used is softened at room temperature, the egg yolks are cooked in advance and let cool. The tools used are egg extracts and sieves.
2. Add butter to powdered sugar and stir with egg soot
3. Stir until the butter becomes lighter in color, swells in volume, and is smooth without particles.
4. Use a spoon to press the egg yolk, this process will take a little longer, so be patient. This is more delicate than pouring the egg yolk directly.
5. This way it's ok
6. Sift in cornstarch and low-gluten flour
7. After mixing well, knead into a dough, cover with plastic wrap, and refrigerate for one hour
8. Take out the dough, grab a small piece, the size of a coin, and knead it into a ball, like a lollipop.
9. Use your thumb to press down in the middle of the ball. Bake in the oven at 160 degrees for ten minutes.
10. Because this biscuit is so crispy, it is best with a cup of milk tea. I can't drink milk when I take medicine, so I have green orange lemon tea with it.
