Ingredients

50 grams of butter, 50 grams of cake flour, 50 grams of corn starch, 30 grams of powdered sugar, 1 cooked egg yolk

Method

1. After mixing corn starch and low flour and sifting, use the original sieve to grind the cooked egg yolk into puree.

2. Soften the butter and add powdered sugar to beat. Add the egg yolk paste and mix well.

3. Add the sifted powder and mix well.

4. Cut into strips and divide into 16 small portions. Roll into small balls and refrigerate for 20 minutes.

5. Flatten the refrigerated balls with your thumb.

6. Bake at 160 degrees, middle layer, for 20 minutes.