Low gluten flour100g corn starch100g corn starch.

2 pieces of butter 100g cooked egg yolk.

Sugar powder 45g rose petals 3g

Salt 1 g

The steps of rose Margaret

1.？ Prepare ingredients. When cooking eggs, put the eggs in a pot with cold water and turn on medium heat until the water boils. Boil the water for about 8 minutes, take it out and cool it in cold water. Egg yolk cooked to this degree is dry and easy to pass through the sieve. I used duck eggs. There are only duck eggs at home. )

2.？ When the butter becomes soft, mix the powdered sugar and salt, pour into the butter basin for three times, and beat well with an egg beater.

3.？ Beat until the volume is slightly larger, the color is slightly lighter and fluffy.

4.？ Put the egg yolk on the screen and press it with a spoon to make the egg yolk pass through the screen. I sifted it twice in my spare time.

5.？ Show me a picture of egg yolk sifting. Dense phobia! ! !

6.？ Add the sieved egg yolk powder into butter and stir well.

7.？ Add rose petals and stir well.

8.？ Mix and sift the low-gluten flour and corn starch, add them into the butter basin and mix well.

9.？ Knead the dough by hand. Knead dough should be slightly dry, not too wet, and will not be scattered because of dryness. Wrap the dough in plastic wrap or plastic bag and put it in the refrigerator 1 hour.

10.？ Take out the refrigerated dough, take a small piece, knead it into small balls and press it with your thumb. After pressing, the biscuits will naturally crack (my dough has just been baked in a square baking pan of 1 1g 28cm).

1 1.？ Preheat the oven, put it in the middle layer of the oven, and heat it up and down 170 degrees, 15-20 minutes.