85g of butter, 85g of ghee, 65g of sugar powder, 55g of milk, 25g of rose sufu, low powder 125g, high powder 1 5g, chopped green onion1pinch, appropriate amount of chicken essence and appropriate amount of spiced powder.

working methods

1. Oil the soft butter in advance. After shortening, mix and send together.

2. Add powdered sugar in three times and stir well.

3. Add milk several times and stir well to form salad dressing.

4. Chop the shallot leaves, mash the rose sufu, add a proper amount of spiced powder and stir well.

5. Mix the screened low flour and high flour, and don't mix them, so as to avoid gluten and affect the taste.

6. Preheat the oven to 150 degrees.

7. Spread oil paper on the baking tray and prepare a paper bag and a big chrysanthemum-shaped flower mouth.

8. Put the raw materials into a framed bag and extrude them into various shapes.

9. Bake in the oven for 15 minutes, cool slightly and then take it out gently. Then bake the last two plates.

skill

1, if you don't have ghee, you can replace it with butter, but it won't be crisp enough. 2. Rose sufu is salty. You can taste it after stirring. If you like salty, you can add a little salt, up to more than one gram. 3. When you just mix the flour, you will feel dry. Never add water or milk. Just stir it evenly. 3, be sure to use leeks, beautiful and delicious. 4. If there are no flower bags and flower mouths, you can gently knead them into small balls by hand and then gently press them into small cakes. There is also a saying called "fingerprint cookie bag", which is beautifully packaged. It is interesting to give your fingerprints to the person you love. In order to ensure uniform heating, each biscuit should be the same size. Cookies will be a little soft when they are taken out of the oven, and brittle when they are cooled.