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You should use well-chilled butter, milk, and egg. Let them in a fridge until just before you use them. Sift cake flour, bread flour, and baking powder together and put it in a large bowl. Dice the butter and add to the flour mixture.

Use a scraper to cut butter cubes and mix. Next, use your hands to crush and rub the cubes (quickly so that the butter doesn't melt) until fine lumps are formed and yellowish.

Add granulated sugar and salt and mix roughly. Refrigerate for about 15 minutes.

15 mins later, stir beaten egg and milk. (Set aside the remained egg, use later.) Pour about 80% of the egg mixture over flour-butter mixture while drawing circles. Use a spatula to fold.

Add the remaining egg mixture to powdery places and fold until large lumps form.

Place it on the work surface. Use your hands to press and fold several times to shape it into a rectangle.

Flour the surface, the dough, and your rolling pin. Roll it out quickly into a rectangle, about 1cm / 0.4 inch thick. Fold it in half and rotate the dough 90 degrees.

Repeat four more times. (roll, fold in half, turn) It's five times in total.

Finally, roll it out into a 1.5 cm / 0.6 inch thick. Wrap it with cling wrap and let it sit in a freezer for 20 mins. Preheat the oven to 220 ℃ / 428 F.

20 mins later, use a 5 cm / 2 inches round cutter to cut out. You should flour your cutter lightly to cut cleanly. Arrange them on a baking sheet lined with parchment paper. Place them so as not to touch the cut face.

Gather the dough scraps, re-roll into a 1.5 cm / 0.6 inch thick, cut out, and place them on the baking sheet.

Brush the top with the egg wash so as not to drip on the sides of the dough. Turn down the oven to 200 ℃ / 392 F and bake it for 15-18 mins until golden brown. Thank you!