1. All prepared materials.
2. Put together low-gluten starch milk powder.
3. The butter is softened at room temperature and sugar is added.
4. Beat the butter and sugar.
5. Sift in the mixed powder, and the egg yolk also needs to be sifted.
6. Stir well and form a dough, then knead it into a dough.
7. I have a small dough of 20G, exactly 20 pieces.
8. Reunion, put in a baking tray, and then put in the refrigerator for 30 minutes.
9. Squeeze it gently with your thumb.
10. Oven at 170°C, 15 minutes will do.
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