Watermelon Biscuits

Watermelon Biscuits

1. Weigh out the required ingredients.

2. Add softened butter with powdered sugar, add egg whites in portions (reserve a little egg white for later use), stir evenly by hand.

3. Sift the low-gluten flour into the butter paste and knead it into a dough.

4. After dividing the red dough about 195g, the green dough about 115g, and the original color dough about 78g, add red yeast rice flour to the red dough, and matcha powder to the green dough. Knead well and set aside.

5. First wrap the red dough with plastic wrap, roll it into a cylindrical shape of about 20cm, and freeze it in the refrigerator for 30 minutes.

6. Roll out the original color dough into a rectangular shape, brush thinly with egg white, and wrap it around the red dough.

7. The green dough is wrapped around the original color dough in the same way, wrapped in plastic wrap, and frozen in the refrigerator.

8. Frozen until it is slightly hard and easier to handle, take it out, cut thick slices with a knife, and press black sesame seeds.

9. After cutting all, put it into the baking tray, put it into the preheated oven, and bake at 130℃ for 15 minutes.

10. The realistic watermelon biscuits are completed.

Tips:

1*Do not knead hard when making the dough, so as to prevent the dough from becoming gluten, just knead it into a ball.
2*Oven temperature is for reference only, adjust according to your own oven temperament.
3*Wrap the dough as tightly as possible to avoid loosening during the baking process.