1. After the butter has softened at room temperature, it will be sent, the color will lighten and the volume will become creamy.
2. Add powdered sugar and salt to the whipped butter and mix well.
3. Add egg liquid in portions and mix well.
4. Sift in low-gluten flour and squeeze the dough from the inside out to mix the ingredients thoroughly.
5. Grab the dough, wrap it in plastic wrap, and keep it in the refrigerator for 1 hour.
6. Take out the refrigerated dough, roll it into even thin slices, and use a cherry vegetable cutting die to make a pattern.
7. Preheat the oven to 170°, and bake for 15 minutes in the middle layer.
8. Bake until the edges of the biscuits are colored, take them out to cool at room temperature and set aside.
9. Stir the egg whites and icing sugar thoroughly, and beat with an electric whisk at high speed until soft peaks are reached.
10. Add an appropriate amount of lemon juice to adjust the consistency, forming a ribbon.
11. Take a small amount of powder and blue pigment with a toothpick and mix it into the protein paste and mix well.
12. Put the piping bag into the protein paste, decorate the biscuits with the main colors, and let them dry for a while.
13. Use the original color protein cream to dot a few strokes in the center of the flower to make stamens.
