Peach Blossom Butter Biscuit Edition
1.
Prepare the ingredients, put the eggs in a bowl, and divide a little bit of egg yolk out for use.
2.
Butter melts through hot water
3.
Add the granulated sugar and stir evenly, and the granulated sugar must be completely melted
4.
Add the red velvet liquid and stir well.
5.
Add the egg liquid and mix well when it is not warm
6.
Sieve low powder and stir evenly
7.
Wrap it in plastic wrap and put it in the refrigerator for 30 minutes.
8.
Take out the oily paper cover, roll out the plastic wrap, and press out the round shape with a tool
9.
Be careful not to roll too thin
10.
Use a knife to cut out the petal shape
11.
Put it in a baking pan, pinch the corners, must be placed on the baking pan, if you pinch it first, it will easily deform.
12.
Then use a knife to mark the petal lines
13.
Dip a little egg yolk with chopsticks and press it in the middle
14.
Put a little white sesame seeds for decoration.
15.
Put it into the preheated oven and heat up to 160 degrees, lower the heat to 180 degrees and bake for 20 minutes
16.
Color and cover the tin foil in time, the specific baking time is adjusted according to the thickness of the biscuit
17.
Read out and let cool, ready to eat
18.
The delicious and beautiful butter peach blossom cake is ready!
Tips:
1. Add powder, stir with a spatula, and stir until there is no dry powder.
2. Adjust the size of the biscuit according to the tools you use.
3. The baking time and temperature refer to the actual temperature of the oven and the thickness of the biscuit.
4. If there is no red velvet liquid, you can use a little red yeast powder instead.
