1. After the butter is softened, mix well with powdered sugar, add the whole egg liquid in three times, and beat until the butter is fluffy and lighter in color. Sift in the low-gluten flour and mix with a spatula until there is no dry powder.
2. Divide the dough into three parts and adjust the color to the original color, green, and red with pigments. The red dough is rolled into a column, and a layer of raw color dough is covered on the outside.
3. Wrap the green dough with the original color dough, knead it into a cylindrical shape, wrap it in plastic wrap, refrigerate for at least 2 hours, cut into biscuit dough with a thickness of about 0.5 cm, and place it on a baking tray in the kitchen. Put it into the preheated Baicui oven, the upper and lower pipes are 160 degrees, the middle layer, bake with hot air for 25-30 minutes, and cover with tin foil immediately after baking for 5 minutes.
4. After roasting, put it out of the oven immediately, let it cool, and mark the "watermelon seeds" with a coloring pen, and then store it in an airtight seal.
5. A similar method can also make other fruit shapes.
Tips:1 The purpose of covering the tin foil is to prevent the biscuits from coloring and affecting the appearance.
2 Put in a few drops of vanilla extract when whipping the butter.
