Ingredients ?

Low gluten flour 40g

Corn starch 60g

Unsalted butter 40g

Powdered sugar 30g

Eggs 2/1

Egg yolk 1

Salt 1g

How to make short and fluffy cookies ?

Whip the butter after softening it at room temperature.

After adding the powdered sugar, use a whisk to mix well before whipping.

Add 2/1 egg mixture in 3 batches, add salt during beating and continue beating.

Mix and sift the low gluten flour and cornstarch.

Without separating the maneuvers, mix well and knead to form a ball.

Knead into a ball, the state is not sticky hands, do not stick to the basin, and not loose and dry crack.

Preheat the oven at 160 degrees, pull a small piece of dough and roll it out.

Place the dough on a sheet of greaseproof paper and press it slightly with a fork.

Take care to make sure you get the right amount of pressure, and if you get a mark, you can re-roll the dough and start again.

Bake at 160 degrees Celsius, lower center, upper and lower heat for 10 minutes.

1 egg yolk, mix well.

Remove the baking sheet after 10 minutes and brush evenly with the egg yolk mixture. Lower the oven temperature to 150 degrees and bake for another 5-8 minutes.

The cookie tissue is very fluffy and fragrant.

Tips

1. Be sure to use powdered sugar, white granulated sugar fine sugar are not allowed.

2. Printing fork prints can be successful with more practice.

3. The second time into the oven when you pay more attention to observe, once the color can be, do not bake overcooked Oh.