1. Boil two hard-boiled eggs, whichever is the yolk
2. Put the egg yolk on the sieve and press it with your fingers to make the yolk pass through the sieve and become fine egg yolks
3. Turn the screen over and scrape the egg yolk at the bottom
4. After the butter has softened, add powdered sugar and salt
5. Whisk with a whisk until the volume is slightly enlarged, the color is slightly lighter, and it is puffy
6. Pour in the sifted egg yolk and mix well
7. Mix low-gluten flour and cornstarch into the whipped butter and knead the dough by hand
8. The state of the kneaded dough should be slightly dry, not too moist, and will not fall apart due to dryness
9. Wrap the dough with plastic wrap, put it in the refrigerator for 1 hour, take out the refrigerated dough, and divide it into small doughs of 10 grams each
10. Take a small piece and knead it into a small ball. Place the small ball on the baking tray and press it down with your thumb. When pressed flat, the biscuits will naturally crack
11. Make all the biscuits in turn, put them in the upper middle of the oven, 170 degrees, 15-20 minutes, the edges will be slightly browned
12. Put it on the grill to cool, keep it tightly closed in a fresh-keeping box
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