1. Cut the butter into small pieces, soften at room temperature, and there are small holes on it by hand; add powdered sugar and salt, first stir evenly with a manual whisk (you can not power on the electric whisk, stir it for a few times) to prevent powdered sugar from splashing
2. Then beat with an electric whisk, add egg liquid in batches to beat
3. Finally, when it is whipped up, pour the low-gluten flour into the sieve
4. Sieve and set aside, then pour the sifted low-gluten flour into the butter paste
5. Mix evenly, put it in a fresh-keeping bag, refrigerate for 30 minutes, take it out and roll out into a rectangle. It will be more convenient to have a fresh-keeping bag for shaping.
6. Press the shape, brush the egg liquid on the surface, dip in almond slices, preheat the oven at 175 degrees, and bake the middle layer for about 20 minutes
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