This beautifully shaped biscuit, likes to adults and children~
Add butter powder and salt after the butter is softened. In order to prevent splashing of the powder, mix the butter, powdered sugar and salt first.
Beat the butter with a whisk, fluffy, slightly white
Add egg liquid twice, each time you must whipped evenly
The butter added to the egg liquid is whipped to a very fluffy state.
Adding sieved low flour
Mix well with a silicone shovel
Knead it into a smooth dough, cover it with plastic wrap for 30 minutes, and keep it in the refrigerator for 30 minutes.
Divide the dough evenly into two small doughs
One is the original, the other is to add cocoa powder to knead into a cocoa dough.
The two-color dough is smashed into a dough having a thickness of 0.3 cm, and the shape is pressed out with a flower mold, and the flower core is pressed out with a small round cake mold (without a circular garland)
Put the pressed flowers into the baking tray, the two colors are adjusted
Finished, 170 degree preheated oven, baked at 170 degrees for 15 minutes, the specific temperature is adjusted according to the temperature of the oven