Cooking Steps

1. 

   Step1:Butter softens at room temperature, cuts into pieces, melts, and adds sugar powder (ignore my white sugar to replace sugar powder) to scrape and mix until sugar powder blends evenl

2. 

   Step2:Put in the yolk liquid to continue mixing after it is eve

3. 

   Step3:Sifted low gluten flour is added to the butter bowl. Mix evenly with a scraper

4. 

   Step4:Add one of the two dough of the same size to the tea powder before mixing with the scrape

5. 

   Step5:Divide the original flavor dough into 1-1-6 proportions into a large (rabbit face) and two small (rabbit long ears) (chopsticks are the reference object) dough, and then use Matcha dough to separate a rabbit ear which is the same size as the original flavor dough's ear (at this time, the dough is not easy to break and knead). We must insist on A kind of Refrigerate for 10 minutes - all 20cm. When ready, roll out the remaining Matcha dough into a square of 20cm × 20cm in thicknes

6. 

   Step6:Let's take a picture. Let's get it

7. 

   Step7:Continue to understan

8. 

   Step8:Wrap the oiled paper tightly without gaps (don't use too much force. Don't pinch it) and keep it in the refrigerator for 15 minutes

9. 

   Step9:Slice (thickness of normal cookie) and point out the nose and eyes of rabbit with black sesam

10. 

    Step10:Prepare to preheat the oven for 8 minutes. Put it up and down 170 degrees. After 18 minutes, cover the oven with tin paper for 5 minutes to prevent too deep coloring

11. 

    Step11:OK. Enjoy your delicious food with little fis