Composition:

300g of low-gluten flour

Butter100g

Cream cheese120g

50g egg liquid (one egg, the rest is used to brush the surface).

70 grams of sugar

Salt 3g

Making:

1. Cream cheese and butter are taken out of the refrigerator in advance and softened at room temperature by about 1 hour until they can be pressed into pits.

2. Mix cream cheese, butter, sugar and salt evenly.

3. Beat the eggs, add the egg liquid and stir.

4. Sift in low-gluten flour, stir well and knead into dough.

5. Cover the top and bottom with a layer of plastic wrap, roll it into a cake of about 1cm, roll it into a square as much as possible, so as not to waste it, and then put it in the refrigerator for 15 minutes. If it is frozen (otherwise it is too soft to arrange), the time is too long.

6. Take it out and cut it into triangles, poke a small hole with a straw, put it on a baking tray, brush with egg liquid, and preheat the oven for 5 minutes in advance, 170 degrees for 20 minutes (about 25 minutes thick and 20 minutes thin).