1. The butter is softened at room temperature, and the eggs are cooked and set aside
2. The softened butter + white sugar + salt is first beaten with an electric whisk at low speed until it is mixed. When the sugar and butter are mixed, turn to high speed to beat until the volume of the butter is enlarged and the color becomes lighter.
3. Peel off the shell of the hard-boiled egg and carefully remove the yolk. Put the egg yolk in a small sieve and crush it with a spoon to sift out the fine egg yolk crumbs
4. Pour the finely minced egg yolk into the butter and stir well
5. Corn starch and low-gluten flour are mixed and sieved together until there is no dry powder
6. Make the powder and oil completely fuse and mix into a dough. The mixed dough is slightly dry, but it will not fall apart due to being too dry
7. Divide the dough into balls of about ten grams and put them in the refrigerator for 20 minutes
8. Arrange into the baking tray and press out the small pit with your index finger
9. Preheat the oven to 170 degrees, put it in the middle layer, and bake for about 15 minutes. Let cool after baking, you can eat it~
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