1. After the butter is softened, press it into a cream with a spatula, and add 105 grams of powdered sugar
2. Mix well by pressing
3. Whip the butter until the volume is puffy and the color is whitish
4. Cut a vanilla bean pod from the middle, take the seeds together with the vanilla bean pod, boil it, cover and simmer for ten minutes, take out the pod, whip the vanilla milk liquid and 20 grams of powdered sugar slightly until the powdered sugar is melted
5. Divide the vanilla milk liquid into the whipped butter 5-6 times, each time use a spatula to press and mix it evenly. After the vanilla milk liquid is added, the butter should not separate from oil and water.
6. Press and mix well, sift in the mixture of high-gluten flour and cornstarch twice, press and mix until there is no dry powder
7. Use the piping nozzle, put the batter into the piping bag
8. Squeeze it vertically on a non-stick bakeware with a certain distance in between
9. Put it in the oven at 180 degrees, the middle layer, bake for about 15 minutes until the edges of the cookies are golden brown
10. After baking, move the cookies to the grid to cool and seal
