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
Chinese PinYin : Mei Gui Hua Bing Gan
Rose biscuit
DIY no bake cheesecake tutorial. Mian Kao Zhi Shi Dan Gao Jiao Cheng
Celery and pork dumplings. Qin Cai Zhu Rou Shui Jiao