40 grams of low-gluten flour

40 grams of butter

Sugar powder 30g

Egg yolk 1 piece

60 grams of corn starch

Salt116 tbsp.

Medium difficulty

Time 1 hour

Delicious smell of milk.

Technical baking steps

1.

Softening of butter at room temperature

2.

Stir the softened butter evenly with a hand beater, then add the powdered sugar and stir the salt evenly.

3.

Add a small amount of egg yolk liquid several times, and each time you need to beat it until it is completely mixed before adding it for the second time.

4.

Sift in the low-gluten flour.

5.

Roughly mix all the materials with a rubber knife.

6.

Grasp all the ingredients by hand and knead them into dough for later use.

7.

Put the dough on the chopping board, knead it into strips, and cut it into 18 equal parts with a rubber scraper. Knead your hands into a ball

8.

Put the ball on the baking tray, leaving a certain space in the middle, and then flatten the ball with a western fork. Extrusion mode

9.

Preheat the oven, heat up and down 170 degrees, bake in the middle layer 15 minutes, then move to the upper layer and bake at 160 degrees for 2 minutes.

10.

Final result

Tips

After the butter is taken out of the refrigerator, it will be cut into small pieces, which will accelerate the softening. When the temperature is soft and low in winter, you can also use the microwave oven to heat 1 min, but remember not to directly turn butter into liquid.