Cooking Steps

1. 

   Step1:First soften the butter, mix it with sugar three times, and then mix the yolk and butter into the flour. After ice in the refrigerator for 10 minutes, the white dough is divided into three parts: 20g, two pieces of 132g, one piece of 132g. The Matcha dough is 20g, two pieces of 30g, one piece of 30g. Both pieces of 20g original dough are kneaded into 20cm long flat strips. As the ears of rabbits, 132g original dough is made into 20cm long cuboids. The cross section length width ratio is 2-1. As the Rabbit face. Freeze in the freezer for 5 to 10 minutes until the dough hardens.

2. 

   Step2:Start to assemble. Between the two 20g rabbit ears. It's 30g Matcha dough. Here are 132g plain dough and two 20g Matcha dough stuck to both sides of the rabbit's ears. Can wait for the dough to soften a little. Can better bond. Roll the dough directly on the oiled paper. Put the cuboid dough on the dough and wrap it. In order not to appear after the gap. Wrapped in oil paper. Hand compaction. Like a roll of sushi. Freeze for 20 minutes. After the whole cookie is frozen and hard, cut it into 5mm thick slices and stick out the nose and mouth with black sesame.

3. 

   Step3:Bake at 170 ℃ for 8 minutes. Then cover with tin paper. Continue to bake for 8 minutes. Prevent the surface from being too dark.