1. After the butter has softened at room temperature, add powdered sugar and beat with an electric whisk until fluffy and feathery
2. Add one egg one at a time, and beat until it is completely integrated and there is no separation of water and oil.
3. Sift in low-gluten flour, mix well and knead into a ball
4. Knead into several small balls of equal size, and press the groove in the middle with your thumb
5. Put it into the middle layer of the preheated oven, and bake for about 20 minutes at 140 degrees.
6. Take it out, put the marshmallow in the groove while it is hot, put it in the middle of the oven, and bake at 140 degrees for about 3 minutes
7. While the marshmallow is soft and sticky, press the Hershey chocolate on the marshmallow and let it cool and solidify.
