Preparation materials:

80g of butter, low-gluten flour 130g, 20g of whole egg liquid, 45g of sugar powder, one copy of matcha powder 1g, one copy of red yeast powder and one copy of cocoa powder.

Production process:

When the butter becomes soft at room temperature, add powdered sugar and stir well with an egg beater. Add the egg mixture in three times and stir evenly (after each stirring, add it next time).

Sieve in low-gluten flour, stir with a scraper until there is no dry powder, divide into four parts, namely 100g, 14g, 10g, 15g, and add matcha powder, red rice powder and cocoa powder respectively and stir evenly.

The dough of green and primary colors is wrapped in plastic wrap and made into diamond strips. The green dough is pressed into the groove with chopsticks, then shaped into strips with M-shaped sides, folded and frozen in the refrigerator for one hour.

Take out the frozen dough, warm it slightly, cut it into small pieces about 7cm thick and put it in a baking tray.

Press out the lines of zongzi with a knife, knead it into thin strips with cocoa dough and stick it on cookies, then knead it into small balls with red yeast dough and stick it on cookies as blush, and then send it into a preheated oven and bake it at 145℃ 15 minutes.

After the oven is dried, draw the five senses on the biscuit with a paint pen, and the lovely zongzi biscuit appears!

Tips:

If you don't have a marker, you can directly knead the cocoa dough into small balls and stick them on your eyes ~

The time and temperature are adjusted according to the temperature of your oven.