Homemade rice dumpling cookies for college students with tutorial

Preparation materials:

80g butter, 130g low-gluten flour, 20g whole egg liquid, 45g powdered sugar, matcha powder , 1g each of red yeast rice powder and cocoa powder. Production process:

The butter is softened at room temperature. Add the powdered sugar and beat evenly with a whisk. Add the egg liquid in three batches and beat evenly (you need to beat evenly each time before adding Add next time)

Sift in the low-gluten flour and mix with a spatula until there is no dry powder. Divide into four portions, 100g, 140g, 10g, 15g. Add matcha powder, red yeast powder and cocoa powder respectively and mix. Evenly

Wrap the green and primary-colored dough with plastic wrap respectively, and shape them into long rhombus-shaped strips. Use chopsticks to press out grooves on the green dough, then shape into long strips with M-shaped sides, and then fold them It is best to put it in the refrigerator for an hour

Take out the frozen dough and let it warm slightly, cut it into small pieces about 7cm thick, and place them on the baking sheet

Use a knife to press out the zongzi texture, and use Roll the cocoa dough into thin strips and stick them on the biscuits, then use the red yeast dough to form small balls and stick them on the biscuits as blush. Put them in the preheated oven and bake at 145℃ for 15 minutes!

After taking it out of the oven and letting it cool, use a pigment pen to draw facial features on the biscuit, and the cute rice dumpling biscuits will appear! Tips:

·If you don’t have a pigment pen, you can directly knead the cocoa dough into small balls and stick them on as eyes~

·Adjust the time and temperature according to the temperament of your own oven