1. Prepare all the ingredients. The rose sauce was made with the rose flowers just picked yesterday. The chai eggs used for the eggs are very small, only 70 grams for two.
2. Dice the butter and soften it and add rock sugar powder
3. Stir the egg beater at low speed until it turns white, add the egg liquid in several times, each time you add the egg liquid, wait until the previously added is completely absorbed before adding
4. After adding the egg mixture, continue to stir until it is feathery
5. Add rose jam
6. Stir evenly at low speed
7. Sift in low-gluten flour and salt
8. Stir evenly
9. And into cookie dough
10. Roll into long strips, wrap them in plastic wrap and freeze. If you put it in a low temperature and freeze it, it will take about an hour. I put it in the soft freezing area of the refrigerator and took it out for almost a day before making it. If it is not soft-frozen, don't freeze it for too long, otherwise it will be difficult to slice
11. Use a sharp knife to cut into slices about 5 mm thick
12. Place it in the baking tray, be sure to leave a little distance, otherwise the biscuits will expand and squeeze together when baking.
13. After preheating the oven at 170 degrees, put it in the oven and bake for about 15 minutes
14. Baked rose cookies, take a bite of the scent of milk with the scent of roses, eat a slice, and be intoxicated
Tips:1. The rock sugar powder I use can also use white sugar
2. The 35-liter bakeware here has 2 bakeware. What you don’t want to do can be reduced proportionally.
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