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1
Soften the butter at room temperature, add sugar and salt, and use a manual egg beater to beat the butter until it is a little fluffy and white. -
2
Soften the butter until you can press it with your fingers to make small pits. Do not turn it into liquid. Just use a manual egg beater. -
3
Remove the yolks from the hard-boiled eggs and sift the yolks into the butter basin with a sieve, so that the biscuits will be very delicate. Stir in the egg yolks until combined. -
4
Then sift the cornstarch and low-gluten flour into the basin, mix evenly, and knead it into a smooth dough with your hands. -
5
Place the dough in the refrigerator for one hour, so that the biscuit patterns made from the dough will look nice (you can also use it directly without refrigeration). Knead the dough into balls of the same size and place them on the Place it on the baking sheet and press it gently with your hands, and beautiful cracks will appear on the cake base. -
6
Then put the baking sheet into the oven at 160 degrees for 30 minutes. Everyone's oven has different temperaments. Watch the biscuits bake until they slowly turn yellow. When the time is up, they are ready. -
7
Store in a sealed box.