Watermelon Biscuits
1.
Put the butter in a basin after softening
2.
Add powdered sugar and mix well with a spatula
3.
Whisk evenly with a manual whisk
4.
Add the eggs in two portions
5.
Every time you have to beat until it is completely absorbed, then add another time
6.
Sift in low-gluten flour
7.
Use a rubber spatula to mix into a dough without dry powder
8.
Dry flour-free dough
9.
Divide the dough into two large pieces and one small piece as shown in the figure.
10.
Add cherry powder to the large dough bowl, and matcha powder to the small dough bowl, gently grasping evenly with your hands
11.
Grab the dough separately
12.
Matcha dough
13.
After making the two colors of dough, put the red dough on the chopping board, knead it into a cylindrical shape, and put it in the refrigerator for 20 minutes
14.
Put the green dough on a chopping board covered with plastic wrap and roll it into thin slices
15.
Cut off the extra corners and make a square with the same length as the red dough
16.
Take out the refrigerated hard red cylinder and place it on one end of the green dough
17.
Pull up the plastic wrap and roll it down
18.
Place the rolled biscuits in the refrigerator and freeze for 1 hour. After taking them out, leave them at room temperature for a while, then cut them into slices
19.
Cut the round biscuit slices in half with a knife
20.
Then put it in a baking dish lined with tin foil
21.
Put some black sesame seeds on the surface of the biscuit to complete the shape of the watermelon
22.
Preheat the oven to 165 degrees, up and down, put it in the middle of the oven, about 15-20 minutes
Tips:
1. Raw or cooked black sesame seeds can be used;
2. If there is no black sesame, you can use melted chocolate to decorate the surface with black spots after cooling.
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