1. Separate egg yolk and protein.
2. The butter is softened at room temperature and beaten with electric egg beater until it turns white and becomes lighter.
3. Add powdered sugar several times and stir well.
4. Add the egg yolk into the butter several times and stir well.
5. Sieve the low-gluten flour and milk powder into the basin, cut and mix well.
6. Knead into dough with shiny surface, wrap it with plastic wrap and refrigerate for half an hour.
7. After taking out the dough, roll it into a dough sheet with a rolling pin and press it into a shape with a biscuit mold.
8. Take out the biscuit blank with a knife and put it in the baking tray.
9. Preheat the oven 150, bake the middle layer 15 minutes.
10. Bake until the edge is colored.