How to Make Flower Cookies
Today I will teach you how to make a small red flower biscuit. This biscuit is easy to make. The key is to divide it into small doughs, which requires a little patience. But after it’s done, it’s really cute.
|low-gluten flour||125 g|
|Powdered sugar||50 g|
|Almond kernel powder||25 g|
|Whole Egg liquid||25 g|
|beetroot powder||5 g|
The butter is softened at room temperature in advance.
Add powdered sugar.
Add almond flour, sift in low gluten flour and salt, and stir into sand.
Add the whole egg liquid. The eggs should be at room temperature.
Knead into dough.
Knead the dough and separate out a 20g small dough.
Add beet powder or Monascus powder to the dough, and then spray some water.
Knead well and make a red dough.
The red dough is divided into several small dough, 3 grams each. Then round it.
Five red dough are put together in the shape of flowers.
Press gently with your hand to flatten the surface.
Divide the Yellow dough into 1g small dough, round it, put it in the middle of the red dough and flatten it gently.
Press out 2 marks on the red dough with a toothpick.
Shape all the dough in this way. This recipe can make 18 small safflower biscuits.
Preheat in advance. Preheat the oven at 160 ℃ for 15 minutes. After the oven is preheated, put the baking pan into the lower layer of the oven and bake it at 160 ℃ for 25 minutes.
After baking, take it out and let it cool on the grill.
Set up a plate to take pictures. After the biscuits are cool, they can be stored in an iron box for half a month.