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. Put 3 egg yolks in sequence. (Note: Put in one egg yolk each time and stir well before putting in the next egg yolk)
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 the pigment and the dough fully mixed evenly, and wash your hands before each coloring, so as not to dye the next dough); Note: dark green = green + black
8. See the drawing in the video. The composition of the adhesive of each part is 1 egg white + 5ml water
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:All are written in the steps, only one nonsense is emphasized again: once deformation occurs during the molding process, immediately put it in the refrigerator and freeze
