Cooking Steps

1. 

   Step1:Pour the softened butter and sugar powder into the basin. Mix roughly with a scraper first. Then beat evenly with an electric eggbeate

2. 

   Step2:Then add 75g of the whole egg liquid into the basin in 3-4 times. Every time you add it, use an electric beater. Mix it evenly at a medium speed and then add it to the next time. Remember to take the eggs out of the refrigerator in advance. Leave them at room temperature for half an hour. Otherwise, the eggs will be too cold. When they are mixed with butter, oil and water will be separated easil

3. 

   Step3:After all the egg liquid is added, it will be beaten as shown in the figure. It doesn't need to be over whipped. Just mix it evenly. It's easy for biscuits to deform during bakin

4. 

   Step4:Then we sift the low gluten flour into the basin. Turn it over with a scraper until we can't see the dry flour

5. 

   Step5:Evenly divide the dough into three parts. Add tea powder, cocoa powder and pumpkin powder respectively. Mix well with clean hands. After kneading, put them into fresh-keeping bags and refrigerate for about 30 minutes. If you don't have tea powder, cocoa powder and pumpkin powder, you can also use other natural color powder instead, such as purple potato powder or bean butterfly polle

6. 

   Step6:Half an hour later, put a piece of oiled paper on the chopping board, take out the dough of one color, put it on the oiled paper, cover the dough surface with a piece of oiled paper, and roll it with a rolling pin to a thickness of about 4mm

7. 

   Step7:After rolling, uncover the oil paper on the surface and press out the shape with the cartoon biscuit mold. The cartoon biscuit mold is free. Just buy what you like. At this time, the oven is preheated to 145 degrees and on fir

8. 

   Step8:Tear off the extra dough on the edge. Then move the whole oil paper into the baking tray. The extra dough on the edge can be kneaded and rolled again. It can be reused, so don't worry about wast

9. 

   Step9:Finally, put it into the middle layer of the preheated Changdi oven. Bake it at 145 ℃ for 6 minutes. Then bake it at 142 ℃ for 22 minutes. The remaining 2 colors of dough should be handled in turn. In addition, baking should be done at low temperature. In this way, too dark color can be avoide