Cooking Steps

1. 

   Step1:First of all, call the materials good. Divide the softened butter into three parts, 20 grams each. The low powder is divided into three parts. Each part is 50g. The other two parts are added with Matcha powder and Monascus powder respectively. The baking powder is also divided into three parts. Each part One point five G. mix low gluten flour.

2. 

   Step2:Sift the flour separately into the butter. Divide the sugar into three parts. Each part is 10g. The salt is three parts. Each part One point five Gram. Add low gluten flour and butter respectively.

3. 

   Step3:Mix the low gluten flour and butter evenly, and grind them into fine granules, as shown in the figure.

4. 

   Step4:Beat the eggs evenly with the milk. Divide them into three parts, about 30g each.

5. 

   Step5:Add them into the fine flour separately. Mix well.

6. 

   Step6:Knead it into a circle. If the dough is sticky, you can use a little low gluten flour as the hand powder to prevent it from sticking.

7. 

   Step7:Each dough is divided into two parts (I don't like the thick Sikang personally).

8. 

   Step8:Fold up the three color dough. Press gently. Make it round.

9. 

   Step9:Cut into eight parts. It is triangular.

10. 

    Step10:Put it on the baking tray and brush with egg white.

11. 

    Step11:Preheat oven at 165 degrees.

12. 

    Step12:Bake for about 20 minutes.

13. 

    Step13:Finished product.

14. 

    Step14:Finished product.

15. 

    Step15:Finished product.

16. 

    Step16:Finished product.