Ingredients Low-gluten flour 100g butter 40g powdered sugar 40g eggs 20g salt 1g baking powder 1g matcha powder appropriate amount of red yeast rice appropriate amount rabbit-shaped mold

Pull out How to make radish rabbit

Prepare all the materials, rabbit-shaped cookie molds and oval rice ball printing molds

After the butter softens naturally, add sifted powdered sugar and Salt, mix well with a spatula and then use an electric whisk to beat the butter until it becomes fluffy and feathery

Add the beaten butter to the eggs and beat with a whisk until the eggs and butter are combined

Then sift the low-gluten flour and baking powder and mix with a spatula to form a dough

Pull out two small doughs from the original dough (you don’t need too much, just the right amount), add matcha red to each. Mix the koji powder well

Cover the 3 portions of dough with plastic wrap and place it in the refrigerator for 30 minutes before taking it out

Roll out the original dough to a thickness of 1 cm and use a rabbit biscuit grinder Print out the shape of a bunny (lightly and evenly apply low-gluten flour on the biscuit mold before printing, so that it is easier to remove from the mold)

Roll out the matcha red yeast dough into a 0.5 cm thick dough, and cut each into an oval shape. , use a leaf-shaped rice ball mold to print carrots and leaves (if you don’t have a rice ball mold, you can also use the bottom of the piping nozzle to print it and then shape it slightly to turn it into a carrot)

The body of the little rabbit is slightly Flatten it with your fingers and gently place the carrot dough on the bunny

Use a thin paintbrush to soak the water, then add brown pigment to the bunny’s eyes, and use red pigment to paint the small mouth and red (If you mind the pigment, you can also use chocolate and red yeast rice powder instead of the pigment)

After preheating the oven to 175°, bake at 175° for 15 minutes. After baking for 8 minutes, take it out and cover it with tin foil. Continue baking (covering with tin foil can prevent the biscuits from turning black, which affects the appearance and cannot be omitted). The oven temperature still depends on the temperament of your own oven