Baking: middle layer, 180 degrees, about 25 minutes. Bake to the surface golden yellow.
After the butter has softened, pour the low-gluten flour, cornstarch, and powdered sugar into a half egg and mix well by hand.
Knead the dough (the dough is relatively dry, you can adjust the amount of flour as appropriate to ensure that the dough can be agglomerate, not too wet.) After kneading the dough, let it sit and relax for half an hour.
The loose dough is placed in a plastic bag and placed on a chopping board to form a rectangular dough having a thickness of about 0.5 cm. Cut the plastic bag.
Cut a good piece of dough into a strip of strips with a knife.
Pick up the ends of a strip with both hands, twist a few turns, and put it in a baking tray covered with tin foil. (It can also be placed directly on the baking tray. Do not apply oil to the baking tray.)
Brush a whole layer of whole egg on the finished strip and bake it in the oven. The oven is preheated to 180 degrees and the baking tray is placed in the middle layer for about 25 minutes. Bake to the surface golden yellow.