Cooking Steps

1. 

   Step1:Beat butter, salt and suga

2. 

   Step2:Mix egg yolk with butte

3. 

   Step3:Mix in the low gluten flour and corn starc

4. 

   Step4:Put the dough into the fresh-keeping bag, simply knead it down, and refrigerate it for 20 minute

5. 

   Step5:Knead out the dough, set the plate, press gently with your fingers, heat up and down for 18 minutes at 160 degree