Low-gluten flour140g

75 grams of butter

Sugar powder 45g

Whole egg liquid 25g

Monascus powder 2g

Matcha powder 2g

Sesame proper amount

Step 1

Soften butter at room temperature, add powdered sugar and stir.

Second step

Add the egg mixture twice. After each addition, mix the egg mixture and butter completely with an egg beater, and then add it for the second time.

Third step

Sift in low-gluten flour, stir well and knead into dough.

Fourth step

The dough is divided into two parts according to the ratio of 2: 1.

Step five

One part is watermelon pulp with monascus powder, and the other part is watermelon peel with matcha powder, which are kneaded evenly respectively.

Step 6

Knead the watermelon pulp into a cylinder, wrap it around with plastic wrap paper tube, and then put it in the refrigerator with plastic wrap paper tube for 40 minutes to set.

Step 7

The green part of watermelon peel is rolled into a rectangle.

Step 8

Roll the frozen watermelon pulp in it and put it in the refrigerator for 30 minutes.

Step 9

Take out the slices and put them in the baking tray.

Step 10

Decorate a little black sesame seeds as watermelon seeds. Sesame can be sprinkled with a pinch of thumb and forefinger 1. Gently press it after sprinkling, or it will fall off easily after baking. Yan value party and obsessive-compulsive disorder can sprinkle a pinch of sesame seeds on the plate and press a sesame seed on the biscuit with your index finger, so that the watermelon seeds are arranged neatly.

Step 1 1

Heat the middle layer of the oven, preheat it to 165 degrees, bake it for 15 to 20 minutes, and observe the coloring situation in the last few minutes. After a little coloring, you can take it out to cool.