1. The butter is softened at room temperature and beaten.
2. Add white granulated sugar to milk and mix well.
3. Beat the milk sugar solution into the butter in portions.
4. Beat the egg liquid thoroughly into the butter.
5. Divide the butter into two equal parts and sift into the low powder.
6. Add red velvet essence to one portion and put it in the refrigerator for 30 minutes after forming a dough.
7. After refrigerating, roll it into 3mm thin slices, use a cutting die to press out the pattern, and use the decorating nozzle for the center round flower center.
8. Arrange the flowers alternately.
9. Bake in the oven at 165 degrees for 10 to 12 minutes.
Tips:Coarse granulated sugar can be added, and the surface of the finished product will have white particles.
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