Soften the butter at room temperature, add the fine sugar powder and salt, and beat until soft and white with an egg beater (beat the butter completely for about 2 ~ 3 minutes).

Add the egg yolk and stir well.

Add whipped cream and vanilla extract and stir well.

Pour in low-gluten flour.

Stir until completely mixed.

Pour the biscuit embryo into a paper bag with a star nozzle, spread it on a baking tray covered with baking paper, and put it in the refrigerator for 20 minutes. Take it out and put it in the oven preheated to 180℃, and bake it in the middle layer for 10 ~ 13 minutes until the biscuit is golden yellow.

Take it out and let it cool before eating!

skill