1. The butter softens at room temperature, the color becomes lighter, and the volume is slightly puffy and puffy.
2. Add the powdered sugar in portions, and beat (there is no powdered sugar, you can use a food processor to beat the sugar into powdered sugar)
3. Fully blown, the color is creamy white, and the texture appears
4. Sift in the egg yolk and mix well
5. Stir the starch, low powder and full-fat sweet milk powder evenly, and sift into the whipped butter
6. After stirring evenly, knead into a dough, cover with plastic wrap, and refrigerate for 1 hour
7. Take about 10 grams and knead it into a ball with your hands
8. Press lightly with the thumb, it appears to split naturally
9. Preheat the oven to 160°, and the middle layer is about 20 minutes. Be careful when taking it out. The picture shows the thumb accidentally touched it. It can be seen that it is too crisp...
10. Seal the package after cooling
