1. Soften the butter at room temperature, put it in a basin, and beat with a whisk
2. Sent to a whitish and fluffy state
3. Pour in powdered sugar and continue to beat
4. Add the egg yolk and continue to mix well
5. Sift in low-gluten flour
6. Stir evenly with a spatula,
7. Grab the mixed noodles evenly with your hands and divide them into 10 grams each
8. Flatten the divided dough with your thumb, preheat the oven to 180 degrees, and bake for 20 minutes
Tips:When whisking the butter, it must be whitish and slightly swelled so that the finished product will be more crispy. The egg yolk is also added in the same way. The same is true for the crisp taste of this small biscuit. But it will slightly affect the taste. It takes about 25g to replace the whole egg
