Cooking Steps

1. 

   Step1:Cut loose sweet dough 50g / piec

2. 

   Step2:Making of tortoise's body - mix butter and sugar powder evenly.

3. 

   Step3:Add the eggs in batches and stir them to form a ball.

4. 

   Step4:Put the mixed butter on the operation platform. Take a part of the screened high gluten flour and Matcha powder and mix them evenly by hand until the soft and hardness are appropriate.

5. 

   Step5:Then rub the mixed pineapple skin into long strips. Then cut into 25g / piece.

6. 

   Step6:Flatten the pineapple skin with a little flour. Then press the sweet dough onto the pineapple skin. Cover the dough with your palm and push it upward. Keep squeezing the bottom of the dough with your right hand until the pineapple skin covers the dough.

7. 

   Step7:Put the wrapped dough on your hand. Press out the marks horizontally and vertically on the pineapple peel with a scraper. Then put the dough bottom down.

8. 

   Step8:The dough is fermented at room temperature for about 60 minutes.

9. 

   Step9:Tortoise hands and feet production - the butter sugar powder is stirred evenly with the manual eggbeater. Then add the egg and mix well. Finally, add the sifted low gluten flour and mix well.

10. 

    Step10:Divide the biscuit skin into 6G / piece. Rub it into small drops of water as the head of the little tortoise. Then divide 1g / piece and rub it into the feet of the little tortoise. Finally, take some biscuit skin and rub it into the little tail of the little tortoise.

11. 

    Step11:Making of tortoise combination - stick the split biscuit skin on the edge of the fermented tortoise body dough to form a small tortoise.

12. 

    Step12:Baking temperature: 180 ℃. 180 ℃. 15 minutes.

13. 

    Step13:If you want to know the secret recipe and more bread knowledge in the first time, please scan the QR code to pay attention to the secret Baker.