食材
低筋麵粉 Low-gluten flour 200克/g
無鹽牛油 Unsalted butter 80克/g
泡打粉 Baking powder 6克/g
砂糖 Sugar 20克/g
鹽 Salt 1克/g
牛奶 Milk 40克/g
雞蛋 Egg 2隻/pcs
作法:
1 ：
牛油從雪櫃取出，切成小塊 Remove the butter from the refrigerator and cut it into small pieces.
2 ：
低筋麵粉過篩、加入泡打粉、砂糖及鹽輕輕拌勻 Sift the low-gluten flour and add baking powder, sugar, and salt. Mix gently.
3 ：
放入牛油粒，用手將麵粉及牛抽捽碎及搓勻，捽至成沙粒狀 Add the butter cubes and use your hands to crumble and rub the flour and butter together until it resembles coarse crumbs.
4 ：
將牛奶、將1隻雞蛋及1隻蛋白加入麵粉內 Add milk, 1 whole egg, and 1 egg white to the flour mixture.
5 ：
繼續拌勻成團 Continue mixing until it forms a dough.
6 ：
將麵糰放在大塊的保鮮紙中央，包好 Place the dough in the center of a large piece of plastic wrap and wrap it tightly.
7 ：
然後放在大玻璃碗中，輕力壓平表面 Place it in a large glass bowl and gently press the surface to flatten it.
8 ：
放入雪櫃冷藏1小時 Refrigerate in the refrigerator for 1 hour.
9 ：
在枱面撒少許麵粉，放上麵糰，表面再撒少許麵粉 Sprinkle a little flour on the table, place the dough on top, and sprinkle a little more flour on the surface.
10 ：
將麵糰切成8份 Divide the dough into 8 portions.
11 ：
將麵糰排好在焗盤上 Arrange the dough portions on a baking tray.
12 ：
將餘下的蛋黄拂勻，薄薄的塗在麵糰上，再撒上少許糖 Brush the remaining egg yolk evenly on top of the dough and sprinkle with a little sugar.
13 ：
焗爐預至至200度，放入麵糰焗20-22分鐘 Preheat the oven to 200 degrees Celsius and bake the dough for 20-22 minutes.
14 ：
取出放涼即成 Remove and let it cool before serving.