1. Soften butter at room temperature, add powdered sugar, and stir until slightly white. Add an egg yolk and stir well.

2. Mix the low-gluten flour and coconut milk and sieve once, then sieve in the butter paste.

3. Knead the dough into a long strip with a square cross section. If there is a mold, you can wrap it with plastic wrap and put it into the mold to help shape it, and then roll it flat on the surface with a rolling pin.

4. put the steamed dough in the refrigerator for 30 minutes, then take it out and cut it into pieces about 7 mm thick.

5. Pad the baking tray with oil paper and put the cut cake embryo into the baking tray.

6. Brush the surface with egg yolk liquid.

7. Middle layer of oven 180 degree baking 10- 15 minutes.

8. Butter and cream cheese soften at room temperature. After melting butter in water, mix it with cream cheese, add powdered sugar and mix well to make a sandwich. When the biscuits are completely cooled, put the sandwiches in.