1. Soften the butter and add the caster sugar.
2. Beat with an electric whisk until the color becomes lighter and fluffy, and add the egg liquid in three times.
3. Each time you add the egg mixture, it should be mixed with the whipped butter, and then add the next time.
4. Sift in the flour that has been sifted once in advance.
5. Use a spatula to mix it into a dough, cover it with plastic wrap, and keep it in the refrigerator for 1 hour.
6. Use a rolling pin to roll the butter dough into a 0.5cm thick rectangle.
7. Use a pattern mold to press out the shape, knead the leftover scraps into a ball, and then roll out the embossing pattern.
8. Put the pressed flower shape into 12 small cake molds.
9. In addition, use the leftover dough and knead it into a 4cm strip to make the handle of the flower basket.
10. Put it in the Dongling oven preheated 170 degrees in advance and bake for 10 minutes.
11. The baked flower shape and handle are glued with melted chocolate.
12. Just put the fruit cut into small pieces in the middle.
Tips:Different ovens have different tempers, so the time and temperature are for reference only.
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