Rose Cookies
1.
Prepare materials
2.
To soften the butter in the greenhouse, pour in powdered sugar and caster sugar.
3.
Stir the powdered sugar and granulated sugar evenly, and use an electric whisk to beat the butter until the volume is enlarged and the color becomes lighter.
4.
Add 30 grams of whipped cream to the basin in two batches, stir well each time, and then add another time.
5.
The butter and whipped cream are completely mixed, and the whipping is smooth.
6.
Add the roses to the pot.
7.
Stir slightly to mix well.
8.
Pour in the sifted low-gluten flour
9.
Stir the flour and butter batter with a rubber spatula to form a uniform cookie batter.
10.
Put the cookie batter into the piping bag with a spatula.
11.
Line the baking tray with greased paper, and squeeze out the pattern you like on the baking tray.
12.
Put the baking tray into the preheated oven. Bring to 140 degrees, lower to 180 degrees, and bake on the upper and lower fire for 15 minutes. Change the position of the baking tray before and after halfway until the surface of the biscuit is slightly golden.
13.
The cookies are out of the oven.
14.
Finished picture
Tips:
1. Wash and dry the dried roses, remove the stalks, and leave the petals.
2. Keep the whipped cream in warm water, pour the milk powder into the whipped cream, mix well, and keep it in the refrigerator.
3. The temperature and time of the oven should be adjusted flexibly according to your own oven.
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