1. The butter is softened, add sugar, and beat with salt until the volume is slightly enlarged, the color is slightly lighter, and it is puffy
2. Pour in the sieved egg yolk and mix well
3. Mix low-gluten flour and cornstarch into the whipped butter. Knead the dough by hand. The kneaded dough should be slightly dry, not too moist, and will not fall apart due to dryness. Use plastic wrap. Wrap it and put it in the refrigerator for 1 hour.
4. Take out the refrigerated dough, take a small piece and knead it into a small ball, place it on a baking pan covered with greased paper, flatten it with your thumb, the biscuits will appear natural cracks
5. Make all the biscuits one by one, put them in the preheated oven, and bake for 12-18 minutes at 170 degrees Celsius, and the edges will turn slightly yellow.
Tips:Each oven has a different temper. In the next few minutes, observe the color of the biscuits and don't overbake them.
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