1. To soften the butter at room temperature, add 50 grams of cotton sugar to an electric whisk and beat for 1 to 2 minutes.
2. Beat the egg yolks and set aside.
3. Pour the beaten egg yolk into the beaten butter and beat for 1 minute.
4. Sift in the low-gluten flour, stir evenly with a silicone spatula or knead it into a dough like noodles.
5. Put it in the refrigerator for half an hour.
6. Take out the dough and roll it into a 5 mm dough with a rolling pin. Use your favorite abrasive tool to buckle out the model.
7. The upper tube of the oven is 155 degrees, and the lower tube is 145 degrees. Bake for 15 minutes.
