1. Let’s take the rose off the pedicles, stamens, and tear the petals apart, soak them in clean water for 10 minutes.
2. The butter is softened at room temperature, add powdered sugar and salt, press with a spatula, and mix well
3. Use a manual whisk to beat the butter until smooth and fluffy
4. Mix quinoa powder, low-gluten powder, and baking soda powder, sift into the butter; then add the soaked rose petals and mix well
5. You can add milk in an appropriate amount according to the degree of dryness and wetness of the dough, stir and fuse all the mixture, cover with plastic wrap, and let stand for 20 minutes
6. Roll out the dough into a sheet with a thickness of 0.5cm, use a heart-shaped mold to cut out the hearts
7. Preheat the oven at 160 degrees, bake the upper and lower tubes for 25 minutes and serve
