1. Boil the eggs in cold water and peel off the yolk
2. Cut the butter into small pieces, soften it at room temperature, and use an electric whisk to break up at low speed.
3. Add powdered sugar and beat with an electric whisk until mixed. After the sugar and oil are mixed, beat at high speed until the volume of the butter doubles and the color turns light white.
4. Put the egg yolk in a hand-held flour sieve and press it into a powder with a spoon, and mix well with the butter.
5. Pour low-gluten flour and cornstarch into the butter.
6. Pinch it with your hands and mix the powder and oil. At first, it will appear dry. Wait until the powder and oil are completely integrated, and it will become a biscuit dough.
7. Knead the dough into strips and cut into small pieces with a spatula.
8. Knead the dough into an even ball with both hands.
9. Put the ball into the baking tray, flatten it with a smiley spoon (you can use your thumb, or a fork) until the edges crack.
10. After the oven is preheated, heat up and down, 165 degrees, put on the upper layer, 20 minutes
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