1. The butter is softened at room temperature, add icing sugar and beat until the volume expands and the color becomes lighter
2. After the eggs are cooked, put the egg yolk on the sieve and sieve into fine powder
3. Add the egg yolk to the butter and stir
4. Mix low-gluten flour and cornstarch through a sieve, and stir together with the whipped butter until there is no dry powder
5. Knead into a ball with your hands, cover with plastic wrap, and refrigerate for about 1 hour
6. Take out the dough from the refrigerator, knead it into small balls of even size, and put them in a baking tray
7. Press out the small pit with your thumb, preheat the oven to 150 degrees, put it in the middle layer, about 15 minutes
Tips:It is best to use powdered sugar. The taste is more delicate and the dough after refrigeration is drier and harder, and it is easier to make beautiful cracks when you press it with your thumb. Can also not be refrigerated
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