Egg yolk

1

Low-banded flour mixed with corn starch

2

House temperature softened butter slices are evenly mixed with a manual omelet, sugar powder and salt

3

I'll add yolk in small amounts, and every time I hit an egg, the oil will be fully integrated next time

4

Added to sifted low-banded flour and corn starch with a rubber razor that'll be more or less smooth

5

I'm going to use my hands to rub the mixture and rub it on the mat

6

♪ a tattered noodle to grow strips ♪

7

Scrambling the face into a ball, putting it in the grill, crushing it with a Western fork, crushing it

8

The oven is preheated, 170 degrees above, 15 minutes on the middle level, then moved to the upper level, at 160 degrees for 5 minutes

1. After taking the butter out of the refrigerator, it should be cut into small pieces to speed up softening. In winter, when temperatures are low, you can also use the microwave's defrost setting to heat it for 1 minute until soft, but remember not to melt the butter into liquid. 2. Adding a small amount of salt when making cookies not only adds a salty taste but also balances the sweetness, making it less cloying. However, the amount must be strictly controlled; a tiny amount picked up with a toothpick is enough—less than 1/16 teaspoon—as too much will make it too salty. 3. Since many household ovens cannot adjust the upper and lower temperatures separately, they bake with both heating elements at the same temperature. Consequently, the bottom of the cookies will brown and dry out first during the baking process. If left on the middle rack for too long, the bottoms will burn before the tops have browned. Therefore, after baking for a suitable amount of time, move the baking tray to the upper rack. To prevent the oven temperature from dropping, move quickly and wear oven mitts to prevent burns.