Cooking Steps

1. 

   Step1:Add sugar powder and salt to the butter softened at room temperature. Mix slightly and beat until fluffy. Lighten the colo

2. 

   Step2:Then add the egg liquid and continue to beat until the volume expands. It is light and feathery

3. 

   Step3:Add sifted low gluten flou

4. 

   Step4:Knead into a bal

5. 

   Step5:Then divide the dough into two parts. One part is added with 1g of Monascus powder and the other part is added with 2G of Monascus powder. Each part is kneaded into dough of different colors. The kneaded dough is refrigerated for half an hour

6. 

   Step6:Take it out and put it into the fresh-keeping bag. Evenly roll it out and thin it

7. 

   Step7:Then cut it into 6mm long strips on averag

8. 

   Step8:Woven (as shown

9. 

   Step9:Use the love mold to press out the shap

10. 

    Step10:Put it in the baking tray with oiled pape

11. 

    Step11:Put it into the pre heated oven. Heat it up and down for 170 degrees. Bake for 10-12 minutes

12. 

    Step12:Meimeid