Rose Cookie 0 Failure Rate Approach

Name: Rose Cookie 0 Failure Rate Approach
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 200g butter; 80g Light cream; 60g Caster sugar; 80g High-gluten flour; 60g corn starch; 80g Low-gluten flour; 15g milk powder

by Pharaoh

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

In May of this year, I went to visit the rose base in Pingyin, Shandong. I just got off the bus, and there was a gust of wind blowing in the face, mixed with the thick sweet fragrance of roses.
That's right, it's sweet, strong sweet.
The first thought in my head was that cookies must be delicious!
Sure enough, the first Saturday when I returned to Shanghai, when I made cookies at home,
The whole kitchen is filled with the fragrance of roses, and it feels like I am back in the shade of roses overgrown with mountains and plains in an instant.

Ingredients

Rose Cookie 0 Failure Rate Approach

1. After 200 grams of butter is cooled at room temperature until it becomes soft (solid), cut into small pieces for easy disposing. Remember to keep in mind that butter is generally stored in the freezer and taken out hard. Place it at room temperature (25°C) to soften. Don't be liquid butter, otherwise the biscuits will be hard.

Rose Cookie 0 Failure Rate Approach recipe

2. Whisk the butter at a low speed until the butter is feathery and slightly whitish. The butter looks good as shown in the picture, it must be solid~

3. Add sugar and continue to beat until even. The sugar used this time is fine granulated sugar, which is coarser than powdered sugar and finer than granulated sugar. Generally, when buying in a bakery, you can carefully observe whether cookies can be made.

4. Then add 80 grams of cream, 15 grams of milk powder, and beat until even. Cream, cream, cream. Not milk~

5. Add Flo rose petals. If the flower mouth of the piping bag is relatively small, you can slightly rub the petals down to prevent the flower mouth from being blocked.

6. 80 grams of high-gluten flour + 80 grams of low-gluten flour + 60 grams of cornstarch, mix well and sift into the butter mixture.

7. Stir well until the white flour is no longer visible, but do not press hard.

8. Framed flower bag extrudes the flower shape.

9. Preheat the oven, bake at 180°C for 5 minutes, then bake at 150/130°C for 20 minutes, take it out and let cool.

Tips:
· Butter must be defrosted at room temperature~ Patience is king.
· The butter must be sent until it is slightly whitish and feathery~
· Cream and milk are two things~
· Do not press while mixing the cookie dough.
· Please distinguish three types of flour clearly.
· Flour recommends "Namsun" brand, a certain treasure searches for it by himself~
· You can also replace the rose with 5 grams of matcha powder to make matcha cookies. · Or melt 100g of chocolate in water in advance. After cooling slightly, add the butter mixture before adding the flour and mix well to make a chocolate cookie.