Tea rabbit cookies
By VicentaLakin
The first time I saw this cookie, I was attracted to it, and it was a lovely look, fresh green, and it brought a little chill to the hot season
Recipe Recommendations
- butter 50g
- powdered sugar 30g
- egg yolk half a
- low-gluten flour 75g
- matcha powder 2g
- black sesame appropriate amount
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Tea rabbit cookies
1
The butter room is softened and smoothed with a razor (no distribution)
2
Add sugar powder evenly
3
(b) Add half a raw yolk, evenly mixed
4
(a) Sifting in low-banded flour and forming flour
5
(b) Split the noodles into two pieces, one of which is added to the tea powder
6
Separated the original group of two 10-gram groups
7
(B) TO MAKE 10*10CM SQUARES OF TEA PASTA-PAINTED PAPER
8
SCRATCH A SLIGHTLY LARGER ORIGINAL FACE INTO A 10CM LONG LADDER
9
TWO 10 GRAMS OF ORIGINAL LASAGNA, EACH OF WHICH IS FLATTED TO 10 CM LENGTH (RABBIT EARS) AND ALL OF WHICH ARE COVERED BY OIL SHEETS (PREVENTING DEFORMATION) FROZEN IN THE REFRIGERATOR FOR 10 MINUTES
10
CUT THREE 0.6CM LONG STRIPS OF TEA PASTE AND FOLD THEM OVER THE RABBIT'S FACE IN TURN. TWO MORE .3CM STRIPS CUT FROM THE TEA NOODLES ON BOTH SIDES OF THE EAR
11
Wrap up the entire rabbit shape with the rest of the tea noodles and freeze for 30 minutes
12
A BLOCK OF 0.6CM THICK ON A CASE-BY-CASE BASIS
13
With black sesame eyes and mouths
14
Put in 130-degree pre-heated oven midway for about 20 minutes
15
You can eat if you're cold
16
Done
17
Done
18
DoneTea rabbit cookies Make Tips
1. Butter does not need to be distributed; 2. Placing of oil paper in whole form and making as much as possible of the face and the face