Ingredients: low-gluten flour150g, rose10g, grape seed oil 70g, sugar 70g and egg liquid 30g.
Accessories: 20g rose tea, 1g baking powder, 1.5g baking soda.
1. Prepare dried rose petals.
2. Take about 20 flowers and brew them with boiling water, and soak half a cup of strong tea for later use.
3. Mix the low-gluten flour, baking powder and baking soda evenly in advance.
4. Add egg liquid and olive oil, that is, white sugar.
5, add grape seed oil, you can also use edible oil such as butter.
6. Stir well.
7. Put in rose petals.
8. Mix evenly. At this time, the mixed noodles will be slightly dry and cannot agglomerate.
9, add a little rose water, I used 20 grams.
10, stir well, grab it and you can form a ball.
1 1.
12, put it in the baking tray and leave a gap directly on the cake blank, because the cake will expand when baking.
Preheat the oven at 13 and 150 degrees for 5- 10 minutes, and then bake in the oven for 20 minutes.
14. Baked rose shortcake is delicious.