1. Butter softened at room temperature
2. Sift 150 grams of flour and add it to the butter softened at room temperature
3. Gently knead into coarse powder particles for later use
4. 1 boiled egg yolk is pressed into puree, I sifted it
5. Mix with 1 raw egg yolk and sugar
6. Stir it into a thick state
7. Pour coarse butter into the egg yolk paste and mix well
8. Pour directly into the fresh-keeping bag, knead the long strips, and put it in the refrigerator to stand for 2 hours or overnight
9. Take out the dough and divide it into small portions, each 6-8 grams, take a small piece of dough and gently knead it into thin strips. Knead the thin strips with a little patience, because it is easy to fall apart, so you should gently knead it
10. Cross at both ends, like a bow tie
11. Brush the surface with egg white
12. Glue the side of the brushed egg whites with pearl sugar
13. Make all of them one by one and arrange them on the baking tray
14. Preheat the oven to 180 degrees, bake in the oven for about 12 minutes
15. Just paint the corners slightly, time is up
16. After taking it out, put it on a shelf to dissipate heat, wait until it is completely cooled, and store it in a sealed box
Tips:The butter must not melt, do not bake for too long, the taste will be dry and hard, this biscuit is crispy without pearl sugar, use coarse sugar instead
