When the early summer came, my big jasmine flower opened. Fragrant fragrance, I do not know how to describe, my favorite. I wanted to use the short twigs to insert the soil, and now I can pick up the tea all summer. This year's whim can be made into biscuits, so I will wait for the flowers to start. The formula of less oil and less sugar is sure that everyone likes it. The finished product is light and sweet, and even the moms who don't like biscuits like to eat a few pieces. I will continue to bloom tomorrow:)
Unsalted butter is softened at room temperature, and the sieved powdered sugar is added to make up. Use the egg beater to hit the color and the white volume becomes larger.
Sift in low powder and mix well with salt.
Add the white petals to remove the torus and mix well.
Take a small tweezing into an oblate shape.
Put in a baking sheet with oiled paper.
The oven is preheated at 160 degrees and baked for about 15 minutes. It has a scent and it can be colored on the side.
After roasting, and with a few jasmine flowers, it really feels good. When I finish the recipe, there is only one biscuit, one flower, the baby drinks tea, just finished writing these, and the last piece is again It is. My jasmine biscuits are perfect. And just wait for the flowers to bloom!