WHAT YOU NEED

Ingredients

150 grams of low-fat flour
100 grams of butter
One egg yolk
40 grams of flour
3 grams of tea powder
Black sesame in moderation

How TO MADE It's called the Tea Rabbit Cookie.

Steps 1 to 4

1. Prepare all the materials.

2. The butter is softened at room temperature and added to the sugar powder by hand to make it smooth.

3. Then add the egg yolk and mix evenly.

4. Add the sifted low starch flour, cut evenly and mix into a lump.

Steps 5 to 8

5. The good dough is divided evenly into two parts, one of which is mixed with matcha powder.

6. Two good doughnuts.

7. Divide the raw dough into two 20g and one 132g, two 20g are rabbit ears, and 132g is rabbit face.

8. Tea dough is baked into a 20 cm x 20 cm square.

Steps 9 to 12

9. The raw dough is rolled into the shape shown in the picture (all 20 cm long, 20 g is flat striped, 132 g is elliptical) and then refrigerated for 5-10 minutes until the dough hardens.

10. When the dough is completely frozen, you can start assembling it by first cutting the tea dough into three long strips 1 cm wide.

11. It is folded in the center of the elliptical rabbit's face, so that there is no gap later, wrapped in oil paper, and pressed by hand between the two doughs to make it flat.

12. Glue the rabbit's ears on both sides of the matcha dough, and then wrap the oil paper to make it flat.

Steps 13 to 16

13. Cut two 6 mm wide matcha strips.

14. It is glued to the outside of the rabbit's ear (close to the root of the ear), then wrapped in oil paper and pressed flat.

15. The remaining matcha dough is rolled or wrapped in oil paper, pressed flat, and then placed in the refrigerator for about 20 minutes.

16. After the whole biscuit is frozen, it is cut into thin slices 5 mm wide.

Steps 17 to 20

17. Then put the sliced slices on the grill.

18. The eyes are glued to the mouth with black sesame seeds, and the shape of the eyes is similar to the shape of the letters in the picture.

19. Preheat the oven at 170 degrees for about 20 minutes, and after roasting for 7 to 8 minutes, the gauze paper can be used to prevent the surface from becoming too dark.

20. Out of the oven, my paper is slow, the color has changed.

Steps 21 to 24

21. That's sweet.

22.

Handy cooking tips

　　1.The butter must not be sprayed, it should be sprayed manually, it should be smooth, do not let the air in.2.Do not be afraid to skip the steps of wrapping the oil paper with a flat gap, the oil paper adheres tightly to the dough, does not leave bubbles, I did not squeeze, bubbles appeared.3. Freeze hard and cut! If a knife doesn't feel hard enough, you have to freeze it again! 4. It's better to use butter, because it's easy to break with other oils.