Cherry cookies
By VicentaLakin
The last time I made a cake, I made a lot of butter. The rest of the cream can't be wasted. Find a place for “she” to continue to be elegant and elegant. The flowers were red and green, so after they were washed with water, there was still a slight color. So I was inspired, and I was able to be a flower, with a good mix of two colours of butter. They happen to have cherry crackers in their hands, and they don't make them traditional。
Recipe Recommendations
- butter 90 grams
- cake mix 120 grams
- whole egg liquid 90 grams
- fine sugar 45 grams
- powdered sugar 60 grams
- salt 3 grams
- milk fragrance
- roast
- an hour
- senior
Steps for Cherry cookies
1
Green butter and water wash away the extra colours, with an egg-pumper, and a bigger body
2
Add 40 grams of sugar powder, 30 grams of fine sugar, evenly mixed
3
We'll add 60 grams of all egg fluid three times
4
Scan the cake powder and mix it evenly
5
It's even. Dry powder
6
Put it on the film. Wrap it up
7
Completion of pink butter and biscuit noodles, as described above. 20 g sugar, 15 g sugar, 30 g egg fluid. Cover the film and freeze in the fridge for 15 minutes
8
The green noodles are about 7 millimeters thick
9
It's about seven millimeters thick. Snippets
10
I carved flowers out of cherry-shaped cookies
11
Pink also carves flowers according to law
12
Cut the center of the flower with a round mouth
13
The two flowers go into the oven, switch the core, and crush the petal line with the natural arc of the spoon
14
Look at the green cherry blossoms. They're very elegant
15
The rest of the trim, remixed, pieced, cut flowers
16
Preheated oven, 200 degrees, mid-level, up and down, about 17 minutes, surface and edge gold
17
Get out of the oven, hang on the hanger, keep the can
18
Beautiful, isn't it