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1. Put the boiled egg yolk on the sieve and press it to become a thin egg yolk
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2. Cut the butter into small pieces and soften at room temperature. Add sugar and salt and beat with a whisk until the color is slightly lighter and puffy
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3. Put the thin egg yolk in the butter and stir evenly
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4. Mix low-gluten flour and cornstarch and sift into the butter
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5. Knead the dough with your hands, cover with plastic wrap and put it in the refrigerator for 1 hour
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6. Take out the refrigerated dough and divide it into about 13 grams, round it and place it on the baking tray and press it flat to allow natural cracks to appear.
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7. Preheat the oven, place the middle layer at 170 degrees for 15-20 minutes
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