1. Weigh the ingredients, chop dried figs, and soften the butter at room temperature
2. Dried roses only take the leaves and soak in white wine for 30 minutes, then remove the water to control (rum can also be used)
3. Mix low-gluten flour, baking powder and salt through a sieve
4. Mix the sugar, softened butter and sifted flour
5. Rub with your hands until the butter and flour are completely mixed
6. Mix whole egg liquid and milk evenly into liquid
7. Add liquid to the flour and knead it into a dough
8. Pour in dried figs and roses and knead gently
9. The kneaded dough has a bright surface and does not stick to your hands. Don't knead the dough too much, so as to avoid excessive gluten generation and affect the taste of the finished product.
10. Use a rolling pin to roll the dough into a 1.5cm thick dough sheet
11. Use a mold to cut out a heart shape on the dough sheet (other shapes are also possible)
12. Pour into a non-stick bakeware, brush a layer of whole egg liquid on the surface
13. Put it in a preheated 180 degree oven and bake for about 20-25 minutes until the surface is golden brown.
14. Eat it while it's hot is the most delicious
Tips:1: When kneading the material into dough, don't knead excessively, just knead until the surface of the dough is bright. Excessive kneading will cause excessive gluten production and affect the taste.
2: If you don't have a mold, you can use a knife to directly cut the dough into small triangular pieces of appropriate size.
