40g butter
30g powdered sugar
A little salt
1 egg yolk
40g low-gluten flour
60g corn flour
< p>Recipe
1. Soften butter and beat evenly. Add sugar and salt and beat again. Add the egg yolk a little at a time and beat until combined before adding the second time.
2. Mix cornstarch and low-gluten flour, sift and add to the butter
3. Use a rubber spatula to roughly mix evenly
4. Use your hands to mix the oil powder Knead into a ball
5. Knead into a long strip and divide into 18 equal parts
6. Roll into a round ball with both hands, place it on a baking sheet with tin foil or oil paper, leaving space
7. Use a knife and fork to flatten the ball and press out the pattern
8. You can also flatten it directly with your fingers
9. Preheat the oven to 170 degrees , bake the middle layer over high and low heat for 13 minutes, and bake the upper layer at 160 degrees for 4 minutes. The time can be adjusted slightly according to the temperament of each oven.