In the kitchen, I searched the cherry blossom cookies and found that there were not many recipes, and many of them added red pigments to make pink cookies. There was no pigment in the house, and there were just a lot of red yeast powder, so I started writing myself. The square of the red yeast powder cookie (*/ω*) is based on a lot of recipes that I have done before. The finished product is crispy, the pattern is clear, and the beauty is moving. ͈́ ᴗ ` ͈方子 made the appearance of two sets~
Prepare the material, the butter softens at room temperature, and the whipped cream is warmed at room temperature! Use a whisk to beat the butter, first add it and then add the powdered sugar. When the color is lighter, add the whipped cream twice and beat at low speed until the cream is well mixed with the butter.
Add red yeast powder to a small amount (several amount!). Add it to the low powder. Add it once with egg or chopsticks. Observe the color. If the color turns light pink, do not add red.曲粉 (•͈˽•͈). In order to make the color of the finished cookies more beautiful, don't worry about adding too much red yeast powder at one time ( ̅᷄꒫ ̅᷅ )
Mix a small amount of salt into the low-powder mixture, sift the powder into the butter, mix it evenly with a spatula, and put it into the piping bag with the decorating mouth. As shown in the picture, there is a lot of input in the cherry blossom mouth in a treasure, my big is ͈́ ᴗ `͈
The mouth of the flower is perpendicular to the baking tray, and the beautiful cherry blossoms appear. After the squeeze, the cookies are placed in the refrigerator for 20 minutes with the baking tray. This time, the oven is preheated 150 degrees. After refrigerating, put it in the oven for 150 to 10 minutes (depending on the specific conditions of your oven). If you are afraid of over-coloring, you can put a tin foil on the cookie in the last five minutes (•͈˽•͈)
After baking, put the cookies on the shelf to cool, then you can eat or pat it (•͈˽•͈)
Looking at the comments, the more common problem that everyone has appeared is that the cookies are easily deformed after being placed in the oven. The possible reasons are as follows: the powder is less oily and the butter is softened excessively (liquid is present). The above is a common problem with all the cookies. In addition, I found that the cherry blossom flower mouth may cause another problem. I specially painted a picture to illustrate the picture. The cherry blossom mouth is very narrow and middle. The connection is very small, so each petal is more independent after extrusion, which means that if your cookie is too big or too high, the oven will be hot, and each thin petal will be easily deformed or even broken. Like the picture in the lower right corner. So, if you don't want to deform, squeeze your cookies a little bit shorter, that is, each petal is short and fat and fat~ each cookie is 2.5 cm in diameter and is safer~n(*≧▽≦*)n
1. When observing the mixed color of red yeast powder and low powder, the color is light red, because the color of the powder and butter will be darker and will develop some color. Red yeast rice really needs to add a little bit. After all, it has a bit of taste in itself ( ̅᷄꒫ ̅᷅ ) We just used to adjust the color (•͈˽•͈) ps. Read everyone's work, I found the color of everyone. All are better than mys (*/ω*) Min Na Sang is awesome!