Butter soften and add sugar powder to mix and smooth
Add the egg yolk and send it slightly.
Add pine nuts and mix well.
Sift into the low-gluten flour, stir evenly, do not see the dry powder, into a perfect dough
The dough is placed in a fresh-keeping bag and placed in a biscuit mold for shaping. If there is no mold, you can use the ruler to shape. (The weather is too hot, the dough will be soft and can be put into the refrigerator for a while and then reshaped.) (If you like the round shape, it can be slightly cylindrical, and then put it in the refrigerator for 2 minutes and then take it out and shape it. Perfect cylindrical)
Will be shaped dough. Put in the frozen layer of the refrigerator and freeze it for about 50 minutes.
The hard-hardened dough is cut into a baking sheet with a knife into a moderate piece of biscuit.
Put in a preheated oven that is 180 degrees ahead of time. 180 degrees of roasting for 14 minutes. (The temperature of the oven is different, the baking temperature is for reference only)