bunny cookies
Square, small and cute, this little white rabbit is loved by both children and adults.
Material:
150g low-gluten flour, 40g powdered sugar, 100g unsalted butter, 30g egg yolk, 5g matcha powder, 60 black sesame seeds
practice:
1. Cut the butter into small pieces, soften it at room temperature, and beat it with a whisk until smooth.
2. Add powdered sugar and beat with a whisk at low speed until the powdered sugar and butter are completely mixed; then turn to high speed and continue beating for 5 minutes until the butter is slightly larger in volume and lighter in color.
3. Add the egg yolk liquid, sift in the low-gluten flour, and mix with a rubber spatula to form a uniform dough.
4. Divide the dough into two equal portions. Add matcha powder to one part of the dough and knead evenly. Divide another portion of plain dough into two 18g pieces to make bunny ears.
5. Roll the matcha dough into a square of approximately 17cm x 17cm. Roll each of the three plain doughs into 17cm long strips. The original dough in the middle is the rabbit's face, and the longitudinal section is oval; the original dough on both sides is the rabbit's ears.
6. Place all the dough in the refrigerator for 20 minutes.
7. After the dough is frozen, cut three 1 cm x 17 cm long strips from the matcha dough and stack them on the rabbit's head; glue the rabbit ears on both sides of the matcha dough. Cut two 1cm x 17cm matcha strips and stick them on both sides of the bunny ears.
8. Wrap the remaining matcha dough in the outermost layer, compact it with baking paper, and freeze for 20 minutes.
9. After freezing, cut into 5 mm slices; paste the eyes and mouth with black sesame seeds.
10. Preheat the oven to 170°C in advance, bake for 15 minutes, cover with tin foil after 7 minutes; take it out to cool after baking is completed.
