1. Biscuit base production: 32.5 grams of butter is softened at room temperature and 35 grams of powdered sugar are added to beat. Add 15 grams of egg whites in portions and mix well. Sift in low-gluten flour, cocoa powder, baking powder and mix, and put the mixed dough into a fresh-keeping bag. Refrigerate in the refrigerator for more than 1 hour. Take out the refrigerated dough and roll it into a slice about 3 cm thick, and place it in a round shape on a baking tray lined with tin foil or grease paper. Then send it to the upper and middle level of the preheated 180℃ oven. Bake for 10-15 minutes
2. The preparation of the icing: 1 egg white, add 2 drops of lemon juice and beat until thickly foamed, add 150G of powdered sugar in 3 times and stir, stir until there is a bent tip when lifted.
3. Take 2 scoops of meringue frosting and add a little powdered sugar and coloring to adjust it to pink and firmness suitable for decorating
4. First use meringue frosting to spread the bottom of the biscuit (2 pieces are covered, 2 pieces are only the center part)
5. After drawing the outline of the petals on the biscuit, use a brush to make an embroidery shape
6. After the flowers are all done, adjust the green frosting, and then make the embroidered leaves
7. Another one is one more step. Just squeeze the leaves and small flowers around to decorate. For this step, you can refer to the spring green, icing decorated biscuits and leave them overnight to let the icing dry completely.
