Butter biscuits

Overview

I just started using Gourmet World, so I didn’t take pictures of the specific steps, so I’ll explain them in words.

Soften the butter at room temperature, add 50 grams of marshmallow and beat with an electric mixer for 1 to 2 minutes.
Beat the egg yolks and set aside.
Pour the beaten egg yolk liquid into the whipped butter and beat for another 1 minute.
Sift in the low-gluten flour and mix evenly with a silicone spatula or knead it into a dough using your hands.
Place in the refrigerator for half an hour.
Take out the dough and use a rolling pin to roll it into a 5 mm dough, and use your favorite grinding tool to cut out the mold.
Bake the upper tube at 155 degrees and the lower tube at 145 degrees for 15 minutes, then take it out of the oven.