Ingredients for Milk Melting Beans: Low gluten flour 100g, Corn starch 95g, Butter 65g, Icing sugar 40g, Corn oil 40g, Salt (optional for those who dislike salty taste) 1g, Cooked egg yolk 2, Milk powder 20g.
Method for making Milk Melting Beans: Step 1: Cream the naturally softened butter with sugar.
Step 2: Sift in the egg yolk and continue to beat until well mixed. Step 3: Gradually add corn oil, a little at a time, mixing well after each addition before adding more. Step 4: Sift in the low gluten flour, corn starch, and milk powder, and mix until a dough forms. Step 5: Wrap with plastic wrap and chill in the refrigerator for 1 hour. Step 6: Roll into evenly sized small pieces and bake in the middle layer of the oven at 170 degrees for about 10 minutes. They are ready when slightly colored. Step 7: They melt in the mouth. A much-loved texture. One bite at a time. Cooking tips for Milk Melting Beans: Without salt, it’s sweet and milky; with salt, it’s sweet and savory. I personally find both versions have their unique flavors, and they are both good. There are tricks to making delicious dishes, and each of my recipes has a little secret. You can search for ‘cookies’ to directly view my recipes!
