Tea bunny cookies

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Isn't a cute little rabbit cute? He's very simple. Let's go

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By formula, preparation material, referred to as resupply. The butter room softened。

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Soft butter is placed in a large basin, and the egg-cutting device is used to reach white and smooth。

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The fine sugar is added to the butter three times, each of which is mixed evenly, and the next。

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Add the raw yolk to the mix。

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Low-banded flour is sifted into distributed butter basins, evenly mixed with razors。

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And put it in a freezer for 15 minutes。

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After the freeze, the noodles split into two。

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One of them, evenly mixed with tea powder。

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The original noodles were divided into a large two-minus three. The large fractions are formed into strips of a narrow, upper and lower length, and the small fractions into strips of flat length. It's the rabbit's face, it's the ears。

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The tea patches were placed on the tarpaulin, which were wrapped into large pieces, cutting out squares as long as the original one。

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Cutting off extra tea noodles, re-opening the styling

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The rectangular swirling of the tea noodles into three thin strips of equal width。

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A neat pile of tea long is placed in the middle of the original lasagna。

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And then it was close to the tea. Pack the paper, hold it down。

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The tea square is wrapped in large pieces of face, wrapped tight and pressed。

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It's covered with oilpaper. It's got to be tight and solid。

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It's like a little rabbit。

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When the paper is packed, it is packed in a fresh bag and sent to the refrigerator for about an hour。

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The frozen face is hardened and sliced with a sharp knife into thin pieces。

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Cutted noodles on the grill, not cute。

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And light black sesame on the face of the rabbit, make eyes and mouth. It's easy to stick it with toothpicks. If it's sticky, you can press it。

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Send it to the preheat oven, 150 degrees up and down, and bake it for 15 minutes, and just a little yellow around the cookie。

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Out of the oven, cool, light tea, cute。

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The finished chart。

1. Regarding softening butter: if the weather is warm, you can soften it at room temperature; if it is cold, you can microwave it briefly or soften it over warm water. 2. When creaming the butter, remember to beat it up and down or from side to side; do not stir in circles. 3. Do not knead the dough; simply squeeze it into a ball to prevent gluten development. 4. If it is too sticky during the process, remember to wrap it in parchment paper to handle it; this is a great method. 5. If the weather is hot and the dough is too soft, place it in the refrigerator to chill for a while before handling. 6. After shaping, you must freeze it before the final slicing; otherwise, the dough will be too soft and you won't be able to cut out good shapes