Double rose cookies

1

Cut the butter into small blocks and fully soften the room temperature. Count other materials。

2

The fine sugar and sugar powder are poured into soft butter and distributed with an eggbeater。

3

It's as if it's light and smooth。

4

Add yolk and send it to full integration。

5

It's pouring in light cream and sending it to full integration。

6

Sift in low-band powder, blend。

7

Separated into two, one of which is fine-tuning cocoa powder。

8

The made pasta will be packed in a large bag of flowers, and the flower will be squeezed out of the inner spiral with a six-toothed mouth in a 30-storey non-cracker. A mixed rose is enough to divide the two colours of the face into both sides of the bag。

9

In the middle of a pre-heated oven, 165 degrees up and down, about 10-15 minutes of roasting, fine。

10

Take out the 30-storey non-compulsive cookies, and then put them on the dryer。

Small knowledge of non-removable and loose cookies: 1. The combination of fine sugar and sugar powder is used to control the extension of paste, both to keep the paste and to balance the taste of sweet and soothing. 2. Butter shall be completely softened at room temperature to the point where a hand can easily pierce a hole and not melt into a liquid state. In addition, butter with fine sugar and sugar powder can be sent to smoother levels without excessive distribution. Add a full mixture of egg fluids, and there is no water oil separation. When sifted into the low powder, it is sufficient to see dry powder, not over-mixed to the band, which affects the soothing taste. 4. The sugar ratio is related to the taste of the finished product, which is less sugary and less tasteful, and more sugary and hard to taste. The proportion of sugar also directly affects the degree of colour。