Watermelon Cookies

Cake flour 190g	Butter 100g
Powdered sugar 65g	Protein solution 35g
Monascus powder 3g	Strawberry powder 2g
Matcha powder 2g	Cooked black sesame seeds A little

How to make watermelon cookies

Step 1

After the butter has softened at room temperature, add the powdered sugar and beat with an egg beater. Add the egg whites in batches and stir. Finally, sift in the low flour and knead into a dough.

Step 2

The kneaded dough is divided into three parts: 175g of red dough for the watermelon pulp, 82g of the original color, and 120g of green dough for the watermelon rind.

Step 3

Add red yeast rice powder and strawberry powder to the watermelon pulp dough (strawberry powder is optional), add matcha powder to the watermelon rind dough and knead well.

Step 4

kneaded dough

Step 5

Knead the red dough into a long strip, wrap it in plastic wrap, put it into a plastic wrap paper bucket, grab the plastic wrap at both ends and twist it hard to fill the paper bucket with the dough. Then put it in the freezer for 30 minutes to set.

Step 6

Take out the red dough, roll the original color dough into thin sheets, wrap the red dough, wrap in plastic wrap and freeze for 10 minutes.

Step 7

Repeat the previous step, wrap the green dough and freeze for 10 minutes before taking it out. At this time, the oven is preheated to 200 degrees.

Step 8

Cut the frozen dough into 0.5mm thick discs, sprinkle with black sesame seeds, press lightly, then cut in the middle and bake in the oven for about 11 minutes.

Step 9

Perfect WestMelon Cookies Cooking Tips