1. Prepare ingredients
2. Put the butter that has softened at room temperature into powdered sugar and mix well with a manual whisk
3. Add the egg liquid in two times, beat evenly with a manual whisk, and stir well each time.
4. Sift in low powder
5. Stir evenly until there is no dry powder,
6. Divide evenly into three balls and add one, two or three drops of pink pigment to each
7. Knead
8. Take a ball, cover it with plastic wrap, and roll it into a 2 cm thick rectangular slice with a rolling pin.
9. Trim the edges with a cutter
10. Roll out all three pieces, light-colored underneath, and overlap from light to dark
11. Then trim it with a cutter, wrap it in plastic wrap, and put it in the refrigerator for one hour
12. Take out and cut into thin slices,
13. The light-colored bottoms are opposite and stitched together
14. Cover with plastic wrap and roll it out with a rolling pin. It is about the same size as the heart-shaped mold. Note: Roll out flat and no gaps.
15. Extrude the shape with a heart-shaped mold
16. Take out gently
17. Put it in the baking tray and preheat the oven
18. Cover with tin foil, put it in the middle of the oven, heat up and down at 160 degrees, 15 minutes,
19. Take out Meimei!
20. After cooling, smear melted chocolate on the edges, and then stick sugar beads
21. It's so beautiful!
22. I can’t bear to eat it anymore, there is a moment to make your girl’s heart burst 😍😁🌹
Tips:1. Each oven is different, and the temperature is set by its own oven
2. The size and thickness of the biscuits should be one to one,
3. Pay attention when baking, don't bake it!
4. After cooling, put it in an airtight jar and store it.
