Egg pancakes

Overview

Delicious snacks that can be made with the simplest materials and tools.

Prepare ingredients.
First beat the softened butter evenly with a hand whisk, then add powdered sugar and salt and beat evenly. (I use an electric mixer to beat at low speed for a while to save effort)
Add the egg yolk liquid in small portions, beating each time until the eggs and oil are fully combined before adding the second time.
Add the sifted flour and cornstarch mixture.
Use a rubber spatula to mix the oil and flour evenly.
Use your hands to knead the oil and flour evenly into a dough, set aside.
Place the dough on a silicone mat, knead it into a long strip, and cut it into 19 equal parts with a knife. (Just about the same width)
Use your hands to roll the dough into a round ball, place it on a baking sheet lined with oil paper, and use a Western fork to flatten the ball and press out patterns.
Preheat the oven, set the upper and lower heat to 170 degrees and bake the middle rack for 15 minutes, then move to the upper rack and bake for 5 minutes. (The time depends on your own oven, just be careful not to burn the bottom.)