Fluff Marshmallow Water Hibiscus Biscuits

Fluff Marshmallow Water Hibiscus Biscuits

1. Prepare the ingredients, and filter the juice from the red dragon fruit for later use.

2. Pour corn oil into the flour and add Fluff marshmallows.

3. Stir a few times and pour in the dragon juice.

4. Mix into a smooth dough, cover with plastic wrap and let stand for 20 minutes.

5. Roll the dough into thin slices, and use a petal mold to carve out large and small petals.

6. The petals are pressed several times in the middle with a round head tool, the center becomes a small concave petal, and they are done in sequence.

7. Roll out the remaining dough and cut out several round dough pieces to make a torus.

8. Place in the mold. (The mold used in the picture is a baguette mold. The petals baked by the arc are more beautiful, and other similar molds can also be used instead.)

9. Preheat the oven in advance, 170 degrees higher and 165 degrees lower, put on the middle layer, and bake for 10 minutes. After baking, let cool and set aside.

10. Put an appropriate amount of marshmallows into the piping bag, knead a few times to remove the air, the marshmallows will be more delicate, instead of icing to fix the biscuits. (The smallest round mouth decorated with flower mouth)

11. Squeeze the marshmallow on the cookie tray.

12. Place large petals.

13. Squeeze some marshmallows and place small petals at will.

14. Squeeze some marshmallows at the center of the flower and sprinkle with dried osmanthus.

15. For the remaining red pitaya juice, use a small brush to apply a thin layer on the petals. (The small petal combination is the little lotus in bud.)

16. Just let it dry.

Tips:

Please adjust the temperature of different ovens appropriately, for the sake of beautiful biscuits do not need to be colored.