Butter is soft enough for your fingers to press at room temperature. Beat the butter in the egg beater and add the whole egg liquid bit by bit (let the butter slowly absorb the egg liquid). Finally, leave some egg liquid and brush it on the biscuit surface before baking.

Add powdered sugar and stir, then slowly add condensed milk and stir. If there is no condensed milk, you can add more powdered sugar. It is not recommended to add too much, because this cake is salty and fragrant, too sweet will drown out the cheese flavor.

Sift in the low-gluten flour and salt and gently stir with a rubber scraper. Then add the cheese and stir well.

Put the mixed dough on the plastic wrap and press it into square strips. Refrigerate for about 20 minutes (it may take a long time to harden if it is frozen, and it will be faster if it is refrigerated, but it can't be too long or it will cut too hard). Cut into pieces about 0.3mm thick (those who like potato chips can be thinner). Put it on the baking tray, leaving a little space.

Brush a thin layer on the biscuit surface with the remaining egg liquid. This step can be omitted if it is too troublesome?

Bake in a preheated oven 175℃ for 20 minutes. Adjust the time and temperature according to your oven. It will be brittle after baking and cooling.