Middle, up and down 160 degrees, 15 minutes or so
Cook 1 boiled egg and take the egg yolk. Screen the egg yolk for use
Soften the butter, add the powdered sugar and salt, use the egg beater to send the color to lighter, puffy into the egg yolk and mix well.
Sift in low powder and corn starch scraper and mix well
Bring a disposable glove, smash the dough into a dough, cover with plastic wrap, and refrigerate for 1 hour in the refrigerator.
Take out the dough and divide it into a small dough of about 8 grams.
Put the ball on the baking tray and use your thumb to flatten it
Into the middle of the oven, 160 degrees, about 15 minutes
1. The dough is best kept in the refrigerator for about 1 hour. The cracks in the biscuits will be clearer and more beautiful. 2, the egg yolk needs to be fully cooked before it can be sieved. When sifting, it can be pressed with a spoon and it will be more convenient. 3, the temperature of the oven in your own family is not necessarily accurate, so the time here is only for reference, when baking, be sure to take good care, especially when it is good, to observe its coloring.