1. After the butter is softened, add sugar and salt, beat with a whisk, and know that the butter is lighter in color and fluffy
2. Two boiled egg yolks, crush them with a sieve, and add them to the whipped butter
3. Stir well,
4. Sift in low-gluten flour and cornstarch, mix well, knead into a dough by hand
5. Put the dough in a fresh-keeping bag and put it in the refrigerator for one hour.
6. Take out the dough and knead it into small balls. Mine is 5 grams each. Knead the small dough. Press it with your thumb. Don't use too much force.
7. Preheat the oven and heat up and down at 170 degrees for 15 minutes. Take it out and let it cool before it’s crispy.
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