by idun I Love Rose 【Official Certified Master of Bean Fruit Cuisine】
Angel butter 75g
Powdered sugar 40g
1 egg yolk
Low powder 130g
Red Yeast Powder 1g
Green tea powder 1g
1. The room temperature of Anjia butter softens to the state that the fingers can easily press down.
2: Stir well with butter + powdered sugar.
3: Add egg yolks and stir well.
4. Add sieved low powder and stirred evenly without dry powder.
5: Divide the dough into 2 parts, 3:1 ratio, the larger part of which is added to the red yeast powder and stir well. Mix small green tea powder well.
6: Divide the red dough into 6 parts, roll the long strips and stack them, the bottom layer is 3, the second layer is 2, and the top is 1. Refrigerate for 30 minutes.
7: Remove the thin slices and frame the green dough into a flower bag. Extrude leaf shape.
8: Put away the preheated oven in advance, heat up and down 170 degrees, medium layer, hot air function for 25 minutes.
9. Seal the biscuits at room temperature after they are completely cooled. The texture is crispy and easier to make without having to be sent away, so try it too.
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