Cooking Steps

1. 

   Step1:Butter softening at room temperatur

2. 

   Step2:Beat the eggbeater until it is fluffy.

3. 

   Step3:Add sugar.

4. 

   Step4:Continue to feather the butter.

5. 

   Step5:Add the egg liquid in two times. Beat with the beater until it is fully fused. Add the rest again. Avoid the separation of water and oil.

6. 

   Step6:Whipped butter is light and fluffy, like whipped cream.

7. 

   Step7:Sift in the low gluten flour.

8. 

   Step8:Press and stir with a scraper until there is no dry powder.

9. 

   Step9:Knead into dough.

10. 

    Step10:Take one third of the dough, add the Monascus powder and knead it well. Knead it into a cylindrical shape. Wrap it with plastic wrap and refrigerate it for 30 minutes.

11. 

    Step11:Another third of the dough is added with Matcha powder and kneaded evenly. The dough is placed on the fresh-keeping film. On the top, a layer of fresh-keeping film is rolled out. The length is the same as that of the dough added with Monascus powder. Refrigerate for 30 minutes.

12. 

    Step12:Take out the Matcha first. Warm it at room temperature for a little while. Then take out the monascus and put it on the Matcha surface.

13. 

    Step13:Roll it up directly. Try to tighten it as much as possible. There is no gap. Don't return the temperature of Matcha. The direct roll will break.

14. 

    Step14:Cut it into 0.8cm thick. Put it on the baking tray lined with oil paper. The surface is red. Put some black sesame seeds for decoration.

15. 

    Step15:Oven 165 degrees. Turn on the hot air. Bake for 20 minutes. In order to avoid coloring, cover the tin paper directly and bake.

16. 

    Step16:It's nice and delicious. Those who like butter cookies can try it.

17. 

    Step17:Finished drawings.

18. 

    Step18:Finished drawings.