1. Crush the salted egg yolk and stir slightly with the pork floss.
2. Pour the pork floss and salted egg yolk into the food processor.
3. Stir quickly until it is loose and sandy.
4. The butter softened to the point of a light poke.
5. Use an electric whisk to lightly disperse, add fine sugar and mix well.
6. Add the egg whites in two batches and mix them at high speed with a whisk.
7. It turns white slightly.
8. Sift in low-gluten flour.
9. Mix well with a spatula, put on gloves and mix well.
10. Take oil paper about 60 cm in length, fold the oil paper in half, and use a rolling pin to roll out the dough roughly into a square shape. Wrap the dough in greased paper and put it in the refrigerator to freeze for about 10 minutes.
11. Spread the salted egg yolk and pork floss evenly on the surface of the crust, reserve about 1 cm at the tail, and cover the other three sides. Cover with greased paper, and roll the surface lightly with a rolling pin, so that the salted egg yolk and minced meat filling and the pie crust are completely adhered.
12. With the help of a rolling pin, roll up the crust.
13. Cover with greased paper and shape the cookie dough into a triangle shape. Roll up the cookie dough with greased paper and put it in the refrigerator for more than 2 hours, preferably overnight.
14. Preheat the oven up and down at 160 degrees. Cut the refrigerated and shaped biscuit dough into slices about 0.5 cm thick, and spread them flat on a baking tray lined with a silicone mat or linoleum.
15. Unbaked biscuit dough can be stored for one week in refrigeration and one month in freezing. (The frozen dough cannot be sliced immediately after it is taken out. It needs to be placed in the refrigerator for half an hour before operation, otherwise it will break.) The baked biscuits are stored at room temperature for about 2 weeks and eat as soon as possible.
16. Bake the biscuits at 160 degrees for about 25 minutes. The surface of the biscuits will form a uniform golden color with a little oil, and they can be out of the oven.
17. The crispy salted egg yolk biscuits are ready.
Tips:1. Unbaked biscuit dough can be stored for one week in refrigeration and one month in freezing. (The frozen-preserved dough cannot be sliced immediately after being taken out. It needs to be put in the refrigerator to warm up for half an hour before operation, otherwise it will break.)
2. The baked biscuits can be stored at room temperature for about 2 weeks and eat as soon as possible.
