Cooking Steps

1. 

   Step1:All the ingredients are ready.

2. 

   Step2:Butter melts at room temperature. Add sugar.

3. 

   Step3:Beat the butter evenly with an electric beater.

4. 

   Step4:Add the egg mixture three times.

5. 

   Step5:Keep beating the butter until it's swollen and white.

6. 

   Step6:Sift in the low gluten flour.

7. 

   Step7:And into dough.

8. 

   Step8:Divide the dough into three parts. Add more Monascus powder, black sesame, and less Matcha powder. Keep one part of the original color at last.

9. 

   Step9:And good dough.

10. 

    Step10:Roll the red dough into a cylindrical shape. Wrap it with plastic wrap. Put it in the freezer for half an hour. The other two kinds of dough are put into the refrigerator and freezer for use.

11. 

    Step11:Take out the frozen red dough. Roll the white dough into thin sheets. Cover the red dough.

12. 

    Step12:Then wrap the green dough on the primary color dough. Rub it into a cylindrical shape. Wrap it with plastic wrap. Put it in the freezer for 40 minutes.

13. 

    Step13:Take out the frozen watermelon cookie dough and cut it into thin slices about 0.5 cm thick with a sharp knife.

14. 

    Step14:Preheat the oven in advance. Bake at 170 ℃ for 18 minutes. Adjust the temperature according to your own oven.

15. 

    Step15:After cooling, it's very crisp. My daughter can't wait to eat it