Methods/Steps

First of all, the ones with eggs are relatively crispy, while the ones with milk instead are a bit more crunchy.Peel the shells off the cooked eggs, remove the whites, and set aside the yolks. Crush the yolks with a spoon. Cooked yolks remove some of the fishy flavor of the eggs and also shorten the cooking time.

Then the flour and cornstarch are ready, and the butter is whipped before it is softened. Flour and cornstarch 1:1 into the bowl, add cornstarch can be used instead of butter to make a crispy texture, crushed egg yolks into the bowl, can make the texture of the cookies made more crispy and more crunchy.

Then, add sugar, the amount of sugar with their own tastes, like sweetness can be put some more, white sesame seeds put in, the amount of their own control, the degree of butter is not enough to whip, you need to whip to light yellow, volume fluffy, flour and other powders have not been sifted, the temperature of the oven is not uniform.

Then, mix the flour with the ingredients, add about three tablespoons of vegetable oil, while adding and mixing with your hands, then add water. Knead the dough and refrigerate for 30 minutes for a crispier texture.

Then, take out the chilled dough, pull a small piece of it with your hands, knead it into a ball, and gently flatten it with your hands, and a small cookie is ready; do all the cookies in turn. Arrange the cookies into the tray, the baking heat should not be too low, otherwise it will be easy to dry out.

Finally, put into the microwave oven on high for 3 minutes, whether the use of powdered sugar and granulated sugar, this point is also very important for the pattern, take out and turn over, low-gluten flour to make a more fluffy snack, so the cookies are basically low-gluten flour, and then on high for a micro 2 to 3 minutes, be sure to thoroughly cool before filling the box.