60 grams of butter pieces are softened at room temperature, without sifting, directly sifting 150 grams of low-gluten flour and 50 grams of powdered sugar, and shaking them by hand to coarse corn granules;
After mixing 1 egg liquid evenly, add it to step 1 one by one, and knead it into a smooth dough by hand; * Egg liquid does not! Want! One! Times! Sex! Add to adjust the dryness and dryness of the dough.
Divide the dough into two: half add 3 grams of matcha powder and mix well; the other half divides two 18G small doughs into rabbit ears, and the remaining original dough is the rabbit's face;
First, the rabbit's face is shaped well, and each dough that is next operated is equal in length. The two 18G small doughs are also neatly shaped; the matcha dough is kneaded into thick noodles.
As shown in the figure, the bunny noodles are placed on the bunny dough from the middle, and the left and right rabbit ears are placed on both sides, and then two matcha thin noodles are placed.
Finally, the remaining matcha dough is kneaded into a dough that can wrap the step 5, and then the wrap is wrapped and frozen in the refrigerator for about half an hour.
Take out the slices and place them on the baking sheet;
When sticking to the eyes and mouth, it is recommended to use a toothpick to dip the water, then stick the black sesame seeds and put them on the biscuits, which is easy to handle.
Preheat the oven to 175 degrees, the middle layer, fire up and down, 15 minutes, you can! The surface of the last 5 minutes is covered with tin foil to avoid darkening.
The cute rabbit biscuits are ready! After being baked, put it on the grilling net to cool it. It will be a bit soft at first, and it will become crisp afterwards~~~