Materials: 125 grams of low-gluten flour, 125 grams of cornstarch, 108 grams of butter, 3 raw egg yolks, 45 grams of powdered sugar, a small spoonful of baking powder

Practice

1, heat the butter to melt, low-gluten flour, sugar, cornstarch weighed well, and a spoonful of baking powder mixed.

2, then pour the mixed flour into the butter to mix, after mixing will be very dry, so you have to use your hands to keep kneading, kneading until uniform.

3. You can decide the size of the cookies and the shape of the shortcake according to your specific situation.

4, then it is put into the preheated oven inside, with 170 degrees upper and lower heat, in the middle of the baking 20 minutes, the color is almost ready, the shortbread cracked dry is also very delicious.

5, you can increase the amount of sugar according to their own tastes, but also can directly use the whole egg, which are not affected by the finished product.

Practice 2

Main ingredient: 200g of low-flour

Accessories: oil, lard, 15g of milk powder, sesame seeds, sugar, soybean oil, baking soda

Steps

1, put the flour into a bowl, and then it is the sugar, powdered milk, sesame seeds, baking soda, white sugar, lard into it.

2. Then knead it well with your hands and put the soybean oil into it.

3, then it is kneaded into a dough with hands, if the oil is too much, you can add some more flour.

4: Knead the dough into small balls, then arrange them inside the baking dish and leave them for 10 minutes.

5. Set the oven temperature at 200 degrees, preheat for 5 minutes, put the small cakes in and bake for 20 minutes.