1. Put the butter at room temperature to soften, add icing sugar and beat until the color is white
2. Add the egg liquid in two batches. After each addition, use a whisk to completely fuse the egg liquid and butter before adding the second time
3. Sift in low-gluten flour
4. Mix well and knead into dough
5. The dough is divided into two portions at a ratio of 2:1
6. Add red yeast rice powder to make watermelon crumb, and add matcha powder to make watermelon rind. Knead separately
7. The watermelon flesh is kneaded into a cylinder, you can use a plastic wrap paper tube to help round it, and then put it in the refrigerator together with the plastic wrap paper tube and freeze for 40 minutes to solidify
8. Roll the green part of the watermelon rind into a rectangle
9. Roll the frozen solid watermelon flesh inside, then put it in the refrigerator and freeze for 30 minutes
10. Take out the slices and put them in the baking tray
11. Garnish a little black sesame as watermelon seeds. Use your thumb and index finger to pinch a pinch of sesame seeds and sprinkle on it. After sprinkling, you need to press a little bit, otherwise it will be easy to fall off after baking. For face value party and obsessive-compulsive disorder, you can sprinkle a pinch of sesame on the plate, use your index finger to dip a sesame on the biscuit, so that the watermelon seeds can be arranged neatly
12. In the middle of the oven, heat up and down, preheat 165 degrees, bake for 15 to 20 minutes, and observe the color in the last few minutes. After the color is slightly colored, you can take it out and let it cool.
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