1Take the butter out of the refrigerator and soften it naturally at room temperature (no microwave oven, heating, hot water, etc.) until it is toothpaste-like.
2Add sugar powder three times in the softened butter, whisk it with an electric beater until the butter is lighter in color, the butter and sugar powder are fully dissolved, and the butter is slightly puffed than before.
3Put the boiled egg yolk into the screen, crush the egg into fine hairs with a spoon in the screen, scrape the yolk hairs into the butter, and mix them well with a rubber scraper.
4Sift low-gluten flour and corn starch into butter, then add peanut crumbs, mix the top material into a loose shape, put it in a fresh-keeping bag, knead it into a ball across the bag, and put it in the refrigerator for 30 minutes.
5After 30 minutes, take out the dough, warm it slightly for 3 minutes, twist it into several small balls, place it in a baking tray with non-sticky cloth, press it vertically with your finger in the middle of the ball, and make the natural cracks around it (just press it lightly, I press the picture heavily, it doesnt sell well).
6Place in the middle of the preheated oven and bake at 170 degrees for about 15 minutes.
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