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1. Weigh the required raw materials;
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2. Finely chop the chives. The finer the better
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3. Stir corn oil and powdered sugar evenly;
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4. Add eggs and mix well. Set aside and continue to beat with hands until almond frosting;
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5. The finished state is shown in the figure;
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6. Add chopped chives and stir evenly;
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7. Sift in the low-gluten flour and stir until there is no dry powder; do not over-mix to prevent gluten
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8. Put the batter into a piping bag; (half of the batter is easy to squeeze, this is slightly more)
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9. Preheat the oven 170°
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10. Use your favorite piping nozzle to squeeze out the pattern; arrange it on the baking tray evenly
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11. Put the squeezed cookies into the middle layer of the preheated oven. Bake up and down at 170° for 15 to 18 minutes. Follow-up observation and the color is slightly yellow;
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12. Out of the oven and air-tightly preserved;
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13. The sweet and rich afternoon tea is here!
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Tips:1. Chopped chives as much as possible, chop them into small pieces to avoid blocking the mouth of the decoration;
2. Don't stir up the ribs when mixing evenly;
3. Try to keep the same size as possible;
4. The baking temperature can be flexibly adjusted according to the temperature difference of the oven;
![Seasonal Vegetable Patties [baby Food Supplement] recipe](https://img.simplechinesefood.com/02/024b910033009872aea33017c755a377.jpg)
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