1. Prepare all materials.
2. The butter is softened at room temperature, add powdered sugar, and beat with an electric whisk until fully incorporated.
3. Add the egg liquid in three times, each time you need to beat it evenly before adding the next time.
4. Stir until the volume of the mixture is fluffy.
5. Sift in low-gluten flour, stir evenly with a spatula and knead it into a dough.
6. Put it in a fresh-keeping bag and put it in the refrigerator for 30 minutes.
7. Take out the loose dough and roll it into a dough sheet of about 5mm, carve out the shape with a mold, and transfer it to a baking pan.
8. Put it in a preheated oven and heat it up and down at 160° for 15 minutes to color.
9. Just melt the chocolate and decorate it.
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