1. First make the matcha dough: put the butter in the main ingredient in a small bowl, soften it until there is a pit when pressed with your fingers, and then use a manual whisk to beat it smoothly and form a smooth creamy paste
2. Add powdered sugar
3. Continue in one direction, whipping evenly
4. Add the eggs in two portions, beating each time until fully absorbed
5. After being beaten, the butter paste is still relatively light and delicate.
6. Mix low-gluten flour and matcha powder through a sieve
7. Sift into the butter paste that has been stirred above
8. Use a rubber spatula to mix from bottom to top or in irregular directions to form a dough without dry powder
9. Put the mixed matcha dough into the fresh-keeping bag, and then start to make the original dough
10. The procedure is the same as the matcha dough, first soften the butter
11. Then add powdered sugar
12. Stir well
13. Add the eggs in two portions
14. Every time you have to beat until it is completely absorbed, then add it to the next time
15. Sift the low-gluten flour into the butter paste mixed on top
16. Use a rubber spatula to mix into a dough without dry powder
17. Dry flour-free dough
18. In this way, the original dough is ready
19. Put the same into the fresh-keeping bag to prevent the dough from softening. Put the two kinds of dough in the fresh-keeping bag and put it in the refrigerator for 20 minutes.
20. Take out the original dough from the refrigerator, then put only 2/3 of the dough on the plastic wrap, wrap it with the plastic wrap, then knead it into a cylinder with your palms, put it in the refrigerator for half an hour (the remaining 1/3 will continue to refrigerate spare)
21. Put the refrigerated matcha dough on the plastic wrap as well, so that there are plastic wrap on the top and bottom of the dough, and then roll it into a rectangle with a rolling pin through the plastic wrap (the length and width should be the cylinder that can wrap the original dough)
22. Remove the extra corners, and then peel off the surface of the fresh-keeping film (it can be slightly longer than the length of the cylinder of the original dough, and it can be cut off later)
23. Take out the frozen original dough and place it on the side of the matcha dough surface, pull up the plastic wrap under the matcha dough, and roll the dough up
24. After the roll is finished, you can knead it repeatedly to make the matcha dough more evenly wrapped
25. Then put it in the refrigerator and freeze for 1 hour, take it out and cut into thin slices, this is the tortoise's body
26. Take out the remaining 1/3 of the original dough and roll it into thin slices through plastic wrap (the thickness is close to the thickness of the tortoise's body)
27. Then use a knife to carve out the head, limbs and tail of the tortoise.
28. After carving it out, arrange the shape with your hands, and place it on a suitable position on the tortoise's body.
29. Place the cut biscuit embryos on a baking tray lined with tin foil, leaving a certain distance between each (to leave enough space for the tortoise head, limbs, and tail)
30. Preheat the oven to 165 degrees, place the baking tray in the middle of the oven, and bake for about 20 minutes, and the surface can be colored.
31. After baking, take it out of the oven to cool
32. While waiting for the biscuits to cool, melt some dark chocolate, put the melted dark chocolate into the piping bag, and cut a small opening
33. After the biscuits have cooled down completely, use dark chocolate to draw two small dots on the head as eyes
34. Then draw a pattern on the body that is similar to the character "Tic Tac", two horizontal and two vertical crosses
35. This way the turtle is decorated
Tips:1. I use a 30L oven, and one plate can only make 6 biscuits;
2. If you feel the tortoise's body part is troublesome, you can also just make the body of matcha flavor.
