Rose Madeleine
1.
Slice the butter.
2.
The butter melts in water.
3.
Add 80 grams of powdered sugar.
4.
Beat in 2 eggs.
5.
Add a small amount of vanilla extract to increase the fragrance.
6.
Stir well (you can use a whisk to stir)
7.
Add 100 grams of low-gluten flour.
8.
Add 3 grams of baking powder.
9.
Stir well.
10.
Put it in a piping bag and put it in the fresh-keeping layer of the refrigerator for 60 minutes.
11.
Brush the mold release paste on the surface of the mold.
12.
Squeeze into the mold, 9 minutes full.
13.
Bake at 180 degrees for 12 minutes.
14.
Crush the pistachios and rose petals.
15.
Dip it in white chocolate and just make chopped flowers and chopped pistachios.
16.
Finally completed.