Butter paste material:

Butter: 50g

Sugar powder: 38 grams

Protein solution: 15g.

Strawberry dough powder:

Low powder: 45g

Strawberry powder; 4 grams

A little monascus powder (mixed and sieved for later use)

Matcha dough powder:

Low powder: 25g

Matcha powder: 2g

Original dough flour: low flour 18g, milk powder 2g.

1 butter is softened indoors and pressed to be smooth;

2. Add sugar powder, stir and mix evenly;

3. Add the egg liquid and stir until it is completely blended;

4 Divide the butter paste into 50g, 30g and 20g.

5. Sieve strawberry dough powder, matcha dough powder and plain dough powder respectively and knead them into dough;

6 strawberry dough is kneaded into a cylindrical shape, directly about 4.5 cm;

7. Roll the dough into thin slices and brush a layer of egg liquid on the surface;

8 wrap strawberry dough;

9 Matcha dough is also rolled into thin slices, and the strawberry dough and the original dough are wrapped with egg liquid on the surface;

10 put in the refrigerator for 30-45 minutes;

1 1 The slice taken out is about 0.6 cm thick;

12 press a proper amount of sesame seeds into a baking tray;

13 is put into a preheated oven and baked at 180 degrees for 10 minute;

14 when baking for six minutes, open the surface of the oven and cover it with a layer of oil paper;