Children's Favorite Watermelon Biscuits

Children's Favorite Watermelon Biscuits

1. The butter is softened at room temperature to an ointment shape, add sugar, and beat it with your hands. The butter does not need to be beaten, no need to beat, no need to beat!

2. Add the protein liquid in portions, either 2 or 3 times. Stir the butter and protein liquid thoroughly before adding the next time. It’s still fine to use a manual whisk

3. Sift in low-gluten flour and use a rubber spatula to mix and knead into a dough

4. Divide the dough into 3 parts, add 175 grams of watermelon flesh, add 3 grams of red yeast rice powder and knead well, 82 grams of the original color dough without adding anything, 120 grams of watermelon rind, add 2 grams of matcha powder and knead well

5. Wrap the raw dough and matcha dough with plastic wrap. Knead the red dough into a strip. You can use a paper towel tube to shape it. Wrap the dough with plastic wrap, stuff it into the paper towel tube, and tighten on both sides so that the dough is very round.

6. The shaped red dough, attached to the paper towel tube, is placed in the freezer compartment of the refrigerator, which is the frozen layer, and freezes for 30 minutes

7. Take out the frozen red dough, remove the paper towel tube and cling film, roll the original color dough into a rectangular piece, and wrap the red dough with the original color dough

8. Wrap in plastic wrap and put it in the freezer layer of the refrigerator to freeze for 30 minutes

9. Roll out the green dough into a dough sheet, wrap it outside the original color dough, wrap it in plastic wrap, and freeze it in the freezer for 3 hours. When rolling the dough, it is best to spread plastic wrap underneath, otherwise the dough will stick to the silicone pad

10. Take out the dough, remove the plastic wrap, cut off the uneven part of the front section, and cut into 0.5mm round pieces

11. Cut the round slices in the middle, press a few sesame seeds lightly with your fingers, and put them on the baking tray. Remember to dip sesame seeds on both sides. Preheat the oven at 200 degrees.

12. 200 degrees, middle level, 11 minutes

Tips:

It is best to freeze the dough thoroughly and then cut it during the final freezing time, otherwise the dough will become soft and the cut watermelon will not look good. If there is no red yeast rice powder and matcha powder, you can use coloring instead. If it is summer and the room temperature is too high, Raw dough and green dough can be placed in the refrigerator first, and then taken out when used