The first step is to soften the butter into mud. If the indoor temperature is high, it can be softened directly. If the indoor temperature is low, it can be softened with water or blown by a hair dryer. Be sure to use clear water when the water is soft.
Put the fine sugar into the butter, stir it twice with a scraper, and then beat it with an egg beater until the butter turns white and absorbs water. Sift the cooked egg yolk into the butter and stir well. The yolk must be cooked thoroughly, but it can't be cooked. When the egg yolk is sieved, you can also sieve with flour or filter the small outlet hole of soybean milk, and then squeeze the egg yolk with a spoon.
Step 2, add starch and flour, stir twice with a scraper, and then knead into dough by hand. Divide the dough into large portions of the same size, then knead it into balls and put it on a baking tray. Don't divide it into too large portions, otherwise it will increase the baking time.
Gently press the spherical dough with your thumb, and the dough will naturally crack. Bake in a heated electric oven at 170℃ for 20min. Time and ambient temperature are for reference only. Please control it according to your own electric oven.
This kind of Margaret biscuit can be eaten by babies after one year old, but the seasoning contains butter, so the baby can't eat too much. Although the entrance is soft, I feel a little dry. If you give it to your baby, don't forget to give it water.