1. Boil the eggs first, two! It should be all, throw the water to heat and cook for about 10 minutes on a medium-to-low fire to ensure that the center is cooked. Take out the center egg yolk, egg white and eggshell for disposal.
2. By the way, the butter should be taken out in advance and softened. It is easy to remember 60g powdered sugar, 100g butter, 100g low powder, and 100g eagle chestnut flour.
3. Beat the innocent butter and powdered sugar like this (*/ω＼*)
4. Sieve the egg yolks with a sieve, and continue to stir evenly with a whisk
5. Add the sifted low flour and eagle chestnut flour to the basin
6. Mix slowly and evenly
7. Then just knead it into a dough or freeze it in the refrigerator for half an hour
8. The original recipe said it was kneaded into 10g. I baked it and it felt too thick, so it was 6g. If you knead the plate and press it with your fingers, the petals will be formed. If you like to eat other flavors, you can add sesame, almond wood chips, etc. Yes, if it is powdered materials such as sesame powder, milk powder, it will be more even if added in the previous step
9. Bake at 170℃ for 15 minutes, but the specific adjustment depends on the temper of your own oven. It is said that each unit has a slight deviation and the internal space structure is also different. I like to use 175℃ for upper heat and 170℃ for lower heat, for your reference~
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