Required materials: original flavor: butter 35g, condensed milk 40g, low-gluten flour 90g, corn starch 10g, sugar powder 10g, salt 0.5g.

Strawberry flavor: butter 35g, condensed milk 40g, low-gluten flour 80g, corn starch 10g, strawberry powder 10g, sugar powder 10g and salt 0.5g.

Cocoa essence: butter 35g, condensed milk 40g, low-gluten flour 80g, corn starch 10g, cocoa powder 10g, sugar powder 10g and salt 0.5g.

After the butter softens at room temperature, add sugar powder and send it to fluffy and white state, add condensed milk, stir evenly, sift in low-gluten flour and starch (fruit and vegetable powder) according to the formula, and knead it into dough. The dough is sandwiched between oiled paper, rolled into pieces, frozen in the refrigerator until it becomes slightly hard, pressed with a mold, and baked in a preheated oven 160℃ 15 minutes.