[rose heart biscuit] Tanabata makes roses sweet

[rose heart biscuit] Tanabata makes roses sweet

Introduction:

"This biscuit tastes really good. The strong milk fragrance conceals the faint rose fragrance. It's fragrant, crisp and sweet. You can also taste the rose petals in every mouthful. Because it's soaked, it won't dry at all. It's really a delicious biscuit. If you hold it in your hand, you will feel good if you don't eat it all. "

Production steps:

Step 1: prepare materials.

Step 2: crush the dried rose, take out the calyx and leave only the petals.

Step 3: soak in cold water for about 10 minutes.

Step 4: soften the butter and add sugar and salt.

Step 5: mix well.

Step 6: beat until loose.

Step 7: sift in flour and baking soda.

Step 8: add the soaked rose.

Step 9: gently grasp and knead the dough with your hands.

Step 10: roll the dough to about 0.5cm thick and cut the dough with a heart-shaped mold.

Step 11: lay flat on a baking tray.

Step 12: bake at 165 ℃ for 20 minutes, then bake at 155 ℃ for about 10 minutes.

Materials required:

Salt free butter: 100g

Low gluten flour: 180g

Powdered sugar: 50g

Dried rose: 15g

Salt: 1 / 4 tsp

Baking soda: 1 / 4 tsp

Note: when baking, the fire temperature should not be too high to keep the color and fragrance of roses. The soaked rose can be directly mixed into the material by squeezing a little water. There will be a little rough edge when the mold is cut, just repair it by hand.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor