Rose biscuit

Rose biscuit

Introduction:

"Some people say, I've bought roses. Would you like some water to drink? oh It can be used to make biscuits. So I grabbed one. Teacher Meng's prescription changed the heart shape into a flower shape. The deep purple rose is obviously not the one Mr. Meng used. It's embedded in a biscuit and you can't see red. "

Production steps:

Step 1: prepare materials

Step 2: remove the calyx of the rose, crush the petals, and soak in cold water for about 10 minutes.

Step 3: soften with sugar and butter

Step 4: beat with an egg beater

Step 5: mix low gluten flour with baking soda and sift into butter

Step 6: add the soaked rose shreds

Step 7: make a ball by hand

Step 8: pour it on the table and roll it into 0.5cm thick sheet

Step 9: clamp the pattern with the mold

Step 10: put in the baking tray

Step 11: put in the oven, middle layer, heat 165 degrees, bake for 20 minutes, turn 155 degrees, continue to bake for 10 minutes

Step 12: the surface is golden, and it's out of the oven

Materials required:

Powdered sugar: 17 G

Butter: 33 G

Low gluten powder: 60g

Dry rose: 5g

Cold water: 1 teaspoon

Salt: 1 / 12 teaspoon

Baking soda: 1 / 12 teaspoon

Note: baking temperature should not be too high to maintain the color and fragrance of roses. The cut pattern can be changed as you like. No mold can be replaced by cups and other utensils, or can be cut into square with a knife.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet