1. Soften the butter at room temperature, add powdered sugar, and whip until feathery
2. Add the whole egg liquid in portions and beat evenly
3. Add vanilla extract and mix a few times with a spatula
4. Add sifted low-gluten flour and mix with spatula until no dry powder is visible
5. Gently form a ball with the palm of your hand, wrap it in plastic wrap and place it in the refrigerator to relax for half an hour
6. After relaxing, divide into 4 equal pieces of dough
7. 2 of them are added with red and green pigments and knead well
8. Divide the dough into small balls of about 5 grams
9. Take 2 dough and knead into long strips
10. 2 Put the dough together, knead it into a twist shape, and then knead the whole piece
11. Make it into the shape of a cane, put it in a preheated 150 degree oven, middle layer, and bake for 15 minutes
