1. Low-flour plus cornstarch, sieved for later
2. Two egg yolks separated
3. 3 dried rose buds, cut into small pieces, don’t need flower bones
4. Add sugar and salt to the butter and mix until fluffy; add the egg mixture three times and mix evenly
5. Add the sifted low flour and cornstarch
6. Add rose bud pieces
7. Knead everything into a ball
8. Then roll into strips and cut into small pieces,
9. Roll into small balls and place in a baking tray. Squeeze the dough ball with a fork to flatten the dough and make a pattern
10. Oven 170 degrees, bake for about 25 minutes
11. If the dough you make is smaller, bake for 20 minutes is enough
12. The rose egg yolk cookie tastes a little bit of rose flavor, a few pieces at afternoon tea, is it a bit petty bourgeoisie?
