1. After the butter has softened, mix it with the powdered sugar and stir a little.
2. Add the egg liquid in three batches and stir to make it easier to blend.
3. Pour in low-gluten flour, knead into a dough, cover with plastic wrap and let it rest for half an hour.
4. Put the loose dough on the chopping board and make a rectangular dough with a thickness of about 0.5cm. You can sprinkle some flour on the chopping board to prevent sticking.
5. Cut the smashed noodles into long strips with a knife.
6. Pick up the two ends of a long strip with both hands, twist it a few times, and place it on a baking tray that has been lined with greased paper.
7. Brush a layer of whole egg liquid on the finished strips.
8. Put it into the preheated oven, and bake the upper and lower tubes at 180 degrees for 25 minutes until the surface is golden brown.
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