Cooking Steps

1. 

   Step1:Mix low gluten flour and sugar powder. Cut butter into small cubes and add them to the powder. Mix. Knead, rub and twist by hand to make butter and powder fully integrated. The butter here doesn't need to be softened or whipped. Add the butter directly into the flour to crush it. This pastry process will make the biscuit taste bette

2. 

   Step2:Add the egg mixture. Turn it into dough. Divide into three groups - 1 (primary color) 120g, 2 (green) 80g and 3 (black) 55g. Add low gluten flour to dough 1. Add Matcha powder to dough 2. Add cocoa powder to dough 3. Knead each dough to form a doug

3. 

   Step3:Take 60 grams of original dough and knead it into long strips. Then roll it into dough. Rub the Matcha dough into long strips of the same length as the original dough. Put them on it and wrap them.

4. 

   Step4:The other 60 grams of original dough are divided into three parts. Cocoa dough is also divided into three parts. Take a piece of cocoa dough and knead it into long strips. Take a piece of original dough and roll it into dough. Wrap the cocoa dough. Do the other two in the same way. Wrap all the dough in plastic wrap and refrigerate for 30 minutes.

5. 

   Step5:Take out the dough, cut it into about 6mm pieces, and make cat claws on the baking tray according to the big and small assembly. Can dip in a little bit of egg liquid to stick. I pressed it a little. No egg liquid. The effect is also very good. Preheat the baking tray well. Bake in the middle of 160 ℃ for about 12 minutes (please follow your own oven temper. Properly extend or reduce the baking time)

6. 

   Step6:It's very crispy after cooling. Finished products.

7. 

   Step7:When I made it, I had a little more cocoa dough, so I made Shawn the lamb