1. Put the butter in the basin to soften ahead of time
2. Add powdered sugar and start stirring
3. Add 15 grams of egg liquid
4. The manual whisk is slightly whitish
5. Dried cherry tomatoes cut into small pieces in advance
6. Sift low-gluten flour into the butter and add dried cherry fruit
7. After mixing into a dough, arrange it into a column, put it in the refrigerator and freeze for half an hour until it is hard
8. Cut into slices of about 3 mm, put on the baking tray, heat the middle layer up and down, 180℃, 15 minutes.
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