? Materials?

50g butter, 30g powdered sugar, 25g whole egg liquid, low-gluten flour 100g, and red yeast powder1.5g..

? Practice?

1. The butter is fully softened, add powdered sugar and stir until smooth. Add the egg mixture twice and stir until it is completely absorbed.

2. Sieve in the low powder, stir with a scraper until there is no dry powder, and knead into a ball.

3. Divide the dough into two thirds, sift in about 1g monascus powder, knead well, and sift half to get dough with three colors.

4. Put the dough into a fresh-keeping bag and arrange it into three pieces with a width of about 5 cm and a thickness of about 1 cm with the help of a scraper. The size of the arrangement needs to be determined according to the size of the biscuit mold. My biscuit is 5*5 cm.

5. Refrigerate for 5 minutes (don't use too much force), take out three pieces of biscuit dough, and fold them in half in color order (one ***6 layers). Then, with the help of oiled paper, shape and compact 6 pieces of dough, wrap them with plastic wrap and freeze them for 20 minutes, take out 5-8 mm slices and shape them into hearts with biscuits, and the remaining scraps will not be wasted.

6. Bake in the oven 180 degrees 12 minutes, and cover half of the tin foil to prevent discoloration.