Chinese Food
Watermelon cookies in summer
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Summer = watermelon + air conditioning + sleep + computer + WiFi + iced beer + cold drink + friends who can shout out in hot days + a person who loves you. are you equipped with these heatstroke prevention equipment? If you're tired of eating watermelon in a proper way, it's better to make a watermelon cookie with a cup of watermelon juice. It's fresh and cute.
Cooking ingredients
Cooking Steps
Step1:Soften the butter at room temperature.
Step2:Add sugar powder to the softened butter. Use a scraper to mix the sugar powder and butter evenly.
Step3:In the mixed butter, add the broken whole egg liquid twice, and mix it evenly with the beater until the egg liquid is completely absorbed.
Step4:Sift in the flour with low gluten and stir evenly until no flour particles can be seen. In order to avoid flour gluten and butter melting, mix gently and quickly.
Step5:Divide the dough in the previous step into three parts according to the proportion of 5-3-2. Make red watermelon flesh, white watermelon flesh and watermelon skin respectively. Sift the red koji powder into the dough of proportion 5, mix evenly, and roll it into a cylinder with oil paper. Pack and refrigerate for at least 10 minutes.
Step6:Roll the dough of scale 2 into a rectangle with the same length as the red cylinder in the previous step, and the width is similar to the circumference of the cylinder. Refrigerate for 5 minutes.
Step7:Sift the dough of beeline 3 into the Matcha powder and mix evenly. Roll it into a rectangle slightly larger than the rectangle in the previous step. Refrigerate for 5 minutes.
Step8:Place the red cylinder on the primary color skin. Roll up and refrigerate for 5 minutes. Then follow the same procedure. Wrap the green mask around the outermost layer. Then freeze for another half an hour.
Step9:Take out the dough, soften it slightly, cut it into about 5mm thin slices with a sharp knife, and then cut it in half. Put in the baking tray. Brush the egg liquid. Use toothpick to dot the sesame seeds in the red part as watermelon seeds. Then put it into the preheated oven. Heat up and down 160 ℃. Middle layer. 15 minutes. If the color is too deep, tin paper can be added halfway. After baking, let it cool to eat.
Cooking tips:1. If you don't like it too sweet, you can adjust the amount of sugar slightly, but it is not recommended to reduce it too much. 2. Pay attention to whether the butter is softened or not. Generally, a hole can be easily poked with fingers. It means that the butter is softened. 3. Every time you add the egg liquid, make sure that the egg liquid and butter are completely integrated before adding the next egg liquid. 4. Use the beater to stir the butter until the volume is slightly fluffy and the color is slightly lighter. Do not overmix. 5. The cookies are slightly expanded during baking, so there should be enough gap between the cookies after they are put into the baking tray. And when you decorate sesame, don't press sesame into cookies. Otherwise, you won't see watermelon seeds. 6. This recipe can be made into two plates with 28x28cm baking plate. The dough that can not be used can be frozen in the refrigerator. It can be taken out when it needs to be baked. There are skills in making delicious dishes.
