1. Beat the room temperature unsalted butter until white
2. Add sugar and stir well
3. Put 3 egg yolks in sequence. (Note: Put in one egg yolk each time and stir well before putting in the next egg yolk)
4. Add salt and vanilla extract to enhance the flavor, stir again
5. Add the sifted low-gluten flour and stir it evenly with a rubber spatula. (Note: here it is only necessary to ensure that the low powder is fully bonded with the butter. Do not repeatedly knead, so as to avoid the formation of gluten, which is not easy to shape)
6. Put the dough in the refrigerated area of the refrigerator to stand for 1 hour
7.
The dough after resting will be colored according to the graphic distribution ratio (Ask me the ratio? Friends who really want to make it, please pay attention to our official account and privately write to our customer service, and the customer service will answer you patiently and meticulously). (When coloring, pay attention to fully mixing the pigment and dough evenly, and wash your hands before each coloring to avoid dyeing the next dough)
Note: dark green = green + black
8. See the drawing in the video
9. The general principle is bottom-up, please refer to the video for the specific steps. After assembling, put it in the refrigerator and freeze for 30 minutes
10. Cut into slices less than 10mm, put in the baking tray
11. Preheat the oven to 170 degrees, and bake for 8-10 minutes (depending on your own oven)
Tips:They are all written in the steps, and there is only one nonsense to emphasize again: once deformation is encountered during the molding process, immediately put it in the refrigerator and freeze.
