1. The butter is softened at room temperature, and the butter is beaten. Add white sugar and continue to beat evenly.
2. Add the egg liquid in 3 times to beat evenly, and add the next time after adding it evenly to avoid separation of water and oil.
3. Sift in the low-gluten flour, mix well, don't knead it too much to avoid gluten in the batter.
4. Take 70 grams of dough, add 3 grams of cocoa powder, knead it into a dough, and roll it out into rectangular slices.
5. Add salted egg yolk to the remaining dough and knead it into a cylindrical shape.
6. Wrap the salted egg yolk dough with cocoa dough to make it into a cylindrical shape, wrap it in plastic wrap and freeze it in the refrigerator for 30 minutes.
7. After freezing, take it out, cut into slices with a knife, and place them in a non-stick baking pan.
8. In the preheated oven, heat up and down at 175 degrees for about 12-15 minutes.
9. Add water to the icing, stir evenly, and put it into a piping bag.
10. After the biscuits have cooled completely, extrude the egg white shapes on the biscuits.
11. Add pumpkin powder to the remaining sugar liquid, mix well, put it into a piping bag, squeeze a little bit into the solidified white frosting to use as egg yolk.
12. Wait for the frosting to solidify and serve.
