Practice:
1, butter and salt into a paste.
2, then pour in the egg yolk and continue to send it until it is milky white and looks very delicate.
3. Pour the vegetable oil in several times (5 to 6 times) and continue to send it away.
4. Pour the milk at room temperature in several times (2 to 3 times) and continue to send it away.
5. Pour in vanilla extract and stir
6, pour in sugar, just turn it around a little and mix it evenly. It's not delicious if it's saccharified.
7. Pour in the sifted egg yolk and mix well.
8. The whole process above uses an electric stirrer, which is easy to operate at low speed. The final oil paste is milky white with scratches, which looks very delicate and sticky.
9. Pour the sieved flour in several times, knead it evenly, and put it in a piping bag.
10, preheat the oven, medium fire (third gear) 180 degrees or so 10 minutes, turn to the second gear for 5 minutes, turn off the fire, and then bake in the oven with waste heat for about 15 minutes. If you want to bake other things in the oven, you can take out the biscuits first, and then take them back to low heat for about 5 minutes when you have time 10- 15 minutes, in order to dry the water vapor in the biscuits, so that they can be stored in a sealed way for more than a month. When placing it, it should be open, and it is best to leave more than 1 cm between each.