Chinese Food
Imitation Kiwi butter biscuit
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Well, the inspiration for this is actually one day. My little pot friend said. Mom ~ ~ why does sesame grow in kiwi fruit? ~~It's so cute, it's like a tree, it's like a tree, it's like a tree, it's like a tree, it's like a tree, it's like a tree, it's like a tree, it's like a tree, it's like a tree, it's like a tree?
Cooking ingredients
Cooking Steps
Step1:Butter is softened at room temperature. Mix with sugar powder and scraper. Add the broken egg liquid one by one. Beat with the beater until the egg liquid and butter blend completely. Add a little more egg liquid. Continue to beat. Repeat like this until it's feathery. There's no water oil separation loo
Step2:Sift in low gluten flour, mix well with a scraper, and knead into dough. Take some dough and rub in a drop of yellow pigment. Then take some and add tea powder and cocoa powde
Step3:Roll the cocoa dough into thin sheets in a fresh-keeping bag or a folded oilpaper. Refrigerate for 5 minutes. Take out after it becomes a little hard
Step4:Roll the Yellow dough into a long cylindrical strip. Wrap the Matcha dough into a long circular strip. Then wrap the cocoa dough on the outside
Step5:Refrigerate for a while. Slice the dough after it is a little hard. Decorate it with sesame seeds. Put it in the middle of the oven. Heat it up and down for 170 degrees. 1015 minutes or so
Cooking tips:When slicing, you can also make it thinner and delicious.
