1. Weigh the required materials, mix the free cornstarch and sieve evenly.
2. Put the boiled egg yolk on the sieve and press it with a spoon to make the yolk pass through the sieve and become fine egg yolk fines. Pay attention to the large amount of egg yolk fines on the sieve. Use a spoon to clean it up in a bowl. Is not enough.
3. Mix and sift low-gluten flour and cornstarch.
4. After the butter is softened, add powdered sugar and salt, and beat with a whisk.
5. Dispatch the butter until the volume swells and the color becomes lighter and becomes very fluffy.
6. Add the finely sieved egg yolk and continue to beat evenly with a whisk.
7. Add the sifted low-gluten flour and cornstarch to the whipped butter and egg yolk paste, and knead the dough with a rubber spatula or hands.
8. When it is mixed with a rubber spatula, it should be relatively dry and coarse.
9. The kneaded dough should be relatively dry, but not loose. Wrap the dough with plastic wrap and keep it in the refrigerator for 1 hour. In winter, you can proceed directly to the next step.
10. Take out the dough, take a small piece, knead it into a ball and place it on a baking tray lined with tin foil. Press it flat with your thumb. When it is flattened, the biscuits will appear natural cracks. If the cracks are not obvious, you can put the dough again Put it in the refrigerator and refrigerate it. When I pressed it, I used another finger to help the biscuits evenly. So some cracks in some biscuits are not very beautiful. Of course, the big fingers can be ignored.
11. Preheat the oven at 170 degrees, the middle and upper layer, heat 170 degrees up and down, 15-20 minutes, bake until the edges are slightly yellow and ready to be out of the oven.
12. The finished product looks pretty good.
This biscuit is simple, suitable for beginners, and does not contain any chemical additives, so children can eat it with confidence. When cooking eggs, cook the eggs in a pot under cold water for about 10 minutes to peel off the whole dry egg yolk.