Salted Egg Yolk and Pork Floss Scone

Prepare all the ingredients; the butter does not need to be softened.

Cut the butter into small cubes, and add it along with the flour, baking powder, sugar, and salt into the stand mixer, using the paddle attachment to mix.

Stir until it reaches a fine sand-like consistency, somewhat like almond powder.

Soak the salted egg yolk in white wine, place it in the oven at 180 degrees and bake for 5-8 minutes, then melt and mash it.

Add the mashed salted egg yolks, whole egg liquid, and meat floss into the dry ingredients and mix.

Then pour in the light cream and stir evenly.

Take out the dough and roll it out, then cut it in the middle.

Fold, then roll out again. Repeat 3 times.

Roll it out to 2 centimeters thick, then wrap it in plastic wrap and refrigerate for 30 minutes.

The chilled dough can be divided using a 6 cm round cutter, or cut into squares. Place them in the Xuechu Kitty baking tray and brush the surface with egg yolk.

Bake in the middle layer of the oven at 190 degrees for about 20-25 minutes.

Remove from the mold and let it cool once it's fresh out of the oven.