Rose-shaped butter cookies
Ingredients: low-gluten flour
Recipe Recommendations
- butter 130 grams
- fine sugar 35 grams
- powdered sugar 65 grams
- eggs 50 grams
- low-gluten flour 200 grams
- vanilla extract 1/4 teaspoon
- milk fragrance
- baking
- ten minutes
- simple
Steps for Rose-shaped butter cookies
1
Soften the butter at room temperature and beat until smooth with an electric whisk.
2
Add fine granulated sugar and powdered sugar.
3
Use the fastest gear of the whisk until smooth and slightly expanded.
4
The eggs are added in three times, each time until the eggs are completely absorbed before continuing to add.
5
After the eggs are added, continue to beat until the color becomes white and creamy, just like the creamy shape of a cake.
6
Add vanilla essence and beat well on low speed.
7
Sieve in low flour.
8
Stir evenly with a rubber spatula, taking care to turn the bottom thoroughly and avoid sinking to the bottom.
9
Put the stirred batter into a decoration bag.
10
Squeeze the batter on the baking sheet, turning your wrist while squeezing to squeeze out the rose shape. Preheat the oven at 190 degrees, darken the heating tube from red, and then place it to bake for about 12-15 minutes. You can adjust the time according to your preferences. Some people like to eat the focus of the roast, but you should also be careful not to roast it!