1, prepare ingredients: butter, low gluten flour, sugar, whole egg. 2, soften the butter into a beating head can be pressed down can be. 3, soften the butter, whisk on medium whipping color white into a feathery shape, add sugar whipping fusion. 4, the egg three times to join the whipping fusion, so as to avoid oil and water separation. 5, a one-time sieve of low-gluten flour, with a spatula, mix. 6, the butter can be used as a substitute for the butter. 7, the butter can be used for the butter. 8, the butter can be used for the butter. 9, the butter can be used for the butter. 10, the butter can be used for the butter.

1, prepare the ingredients: butter, low gluten flour, sugar, whole egg.

2. Soften the butter to a point where you can press it down with a whisk.

3, softened butter, whisk on medium whipping color white into a feathery, add sugar whipped blend.

4, the eggs were added three times whipped fusion, so as to avoid oil and water separation.

5. Sift in the low gluten flour at once and mix well with a spatula.

6. Put into a laminating bag and fill with mixed dough.

7. Squeeze neatly onto a baking sheet, leaving a space in the center of each.

8, preheated oven upper and lower heat 170 degrees 30 minutes on the surface of the slight color can be.

9, out of the cold can be served.