1. Weigh all the ingredients, mix the low-flour and cornstarch evenly, then sieve, sieve the cooked egg yolk, twist it vigorously, and let the yolk leak through the sieve.
2. Soften the butter, add powdered sugar and salt
3. Send until the color becomes lighter and the volume becomes larger
4. Sift cooked egg yolks
5. Pour into the butter
6. Stir evenly with a spatula
7. Pour milk powder
8. Stir evenly
9. Sift in the flour and stir until there is no dry powder
10. Dump it with your hands, wrap it in plastic wrap, put it in the freezer of the refrigerator, and freeze for about half an hour (this makes it easier to crack)
11. Take it out, grab a small piece of noodles with your hand, put it into a ball, put it on the baking tray, press in the middle with your thumb to make a natural crack
12. Do all in order
13. Put it in the preheated oven, middle level, upper and lower heat, 160 degrees, about 15 minutes, pay attention to it, don’t paint too dark
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