1. ①: Mix the naturally melted butter, fine sugar, and condensed milk in a basin and beat with a whisk until the fine sugar is melted.
2. ②: Mash 3 boiled egg yolks with a tool, the more delicate the better.
3. ③: Pour the mashed egg yolk into ①, and stir evenly with a whisk.
4. ④: Divide the prepared 40g corn oil into the egg yolk paste in ③, and stir it evenly every time you add corn oil.
5. ⑤: After adding corn oil, start to sift in low-gluten flour and corn flour, and finally pour in milk powder and mix well.
6. Stir well
7. ⑥: Put the kneaded dough in plastic wrap and put it in the refrigerator for 1 hour, then take it out and knead it into small circles.
8. ⑦: Put the pinched ball into the preheated 150 degree oven. It is best to put non-stick paper on the baking tray. Then fire up to 130 degrees. Bake for 10 minutes. Then turn the heat to 150 degrees. Bake for 8 minutes.
9. Finished product
Tips:The baking time and temperature are different for different ovens. Try not to choose too high a temperature for the first time, as it will burn easily. I use Galanz. Generally constant at 150 degrees. The time should not be too long. Generally look at the size of the dough. Try to be as small as possible, usually within 15 minutes. This milk peas is a zero failure I have made many times.
