1. Add powdered sugar to the softened butter.
2. Beat the butter.
3. Boiled egg yolks are crushed.
4. Press and rub, and sift the fine egg yolk into the butter.
5. This is the sieved egg yolk.
6. Mix well.
7. Weigh the low-flour and cornstarch, and mix.
8. Sift into the butter and egg yolk paste.
9. Stir evenly.
10. Knead into a ball.
11. Take a small piece of dough and knead it into a ball. The size is as consistent as possible. My dough is slightly larger, about 13 grams each.
12. Place them one by one in a non-stick baking pan, and then press the dough with your thumb, the edges of the dough will naturally crack.
13. Put it into the middle layer of the 170 degree oven and bake for about 18 minutes.
