▪️Ingredients: 80g butter, 45g powdered sugar, 40g egg liquid, 165g low-gluten flour, red yeast rice powder, appropriate amount of bamboo charcoal powder, appropriate amount of red pigment▪️

Steps:1. Soften the butter at room temperature until it can be pressed into small pits. Add the powdered sugar and mix well with a spatula. Beat until fluffy and white.

2. Add the egg liquid in two batches and beat well. Add the sifted low-gluten flour to form a dough. Separate 60g of the original color dough and set aside.

3. Divide out 230g, add an appropriate amount of red yeast powder and red pigment, and knead it into red. Divide 17g from the red dough, add an appropriate amount of cocoa powder, and knead it into a dark red color. Divide 5g from the original dough, add an appropriate amount of bamboo charcoal powder, and knead it into a black color.

4. Each head is about 12g. Roll it into a round shape and flatten it. Dip the ears into an appropriate amount of egg liquid to fix them. Then arrange the other parts according to the picture above and put them in a preheated oven at 170 degrees for about 20 minutes.