1. Prepare various ingredients, and the butter will soften at room temperature. I use wheat flour for golden arowana pastry. The flour is fine and without lumps and impurities. It can be used directly without sieve. If other low-gluten flours are used, it is best to sift them and use them.
2. Pour the confectioner's sugar into the milk, put it in a microwave oven and heat it on a low fire for about 30 seconds. After the confectioner's sugar is completely dissolved, let it cool to room temperature.
3. Use an electric whisk to beat the unsalted butter until the color becomes lighter and the volume expands. Tips: The butter must be softened in place and sent in place, so that the finished cookies will have a loose texture.
4. Pour the solution of step 2 into the whipped butter twice, and stir until it is fully integrated.
5. Sift in the low-gluten flour and mix well until there is no dry powder. Preheat the oven at the same time, and heat up and down at 170 degrees for 10 minutes at the same time. Tips: Don't over-mix, so as to prevent the low-gluten flour from forming gluten and affecting the bulkiness of the cookies.
6. Add 2 drops of food coloring, mix well, put it into a cut-out piping bag, and install 104 flower mouths. Tips: You can also use toner or fruit and vegetable powder to replace part of the low powder dosage for color mixing. I use a piping bag from the school kitchen, because the cookie batter has a certain hardness, so I should choose a thicker plastic piping bag that is not easy to break, or a canvas piping bag.
7. Use a little cookie batter to glue the piping paper on the piping nails, and base the tapered base in the middle position as shown in the figure. The height of the cone determines the height of the flower center. It does not have to be too high, otherwise the cookie core will not be easy to ripen, and the petals will be too easy to color.
8. First squeeze out the three petals surrounding each other in the first layer.
9. At the place where the petals of the first layer meet, the foundation has five petals in the second layer and seven petals in the third layer. Tip: Try to squeeze the petals toward the upright direction at 12 o'clock, so that they won't collapse easily when they are roasted. In addition, the hand speed should be fast, do not let the hand temperature melt the cookie batter, so that the baked cookies are easy to get oily and deformed.
10. Move the framed cookie flowers to the baking tray with frame scissors.
11. Put it in the middle of the preheated oven and bake it for about 18 minutes at 170 degrees. The actual oven temperature is different for different ovens, so the time and temperature should be increased or decreased as appropriate.
12. Take out the baked cookie flowers and let cool before serving. It can also be sealed and stored at room temperature for about a week.
Tips:PS: Arowana Baking Powder is the official designated baking powder for the 2018 China International Family Baking Masters Competition. With low gluten and fine powder, it can be used for baking to get twice the result with half the effort.
