Ingredients: 150g of low gluten flour, 60g of butter, 32g of egg, 30g of young caster sugar, a little bit of red strawberry coloring powder

Servings: about 20 roses

Oven: 180 degrees, 15-18 minutes in the middle layer

Method

1, soften the butter at room temperature, add the young caster sugar, and use a whisk to whip it to a fluffy.

2. Add the egg mixture in batches and beat with a whisk until fully incorporated.

3. Sift in the low flour.

4: Add red strawberry color powder.

5: Stir with a rubber spatula until it is powder-free and forms a ball.

6: Using a spatula, shape the dough into a sheet about 3mm thick.

7: Use a round mold to print out the discs.

8: Take four rounds and overlap them as shown in the picture.

9: Gently roll up the dough sheet from bottom to top.

10: Use a knife to make a cut in the center.

11: Place the petals on the top, seam-side down, and use your fingers to gently organize each petal.

12, in order to do the rest of the flowers, placed on a baking sheet, sent to the oven, 180 degrees, middle layer, 15-18 minutes.

Tips

1, butter and sugar whipping, must be whipped until the color is significantly lighter, the appearance of fluffy.

2. Add the egg mixture to the butter in small batches, making sure to add it again after the egg mixture and butter are fully incorporated.

3, red strawberry color berry color is more bright, so put a little on enough, less than 0.1g, parents can add a little bit at a time to adjust their own favorite color.

4, the dough does not need to knead for a long time, just mix to no powder can be.

5. The oven time is based on the temperament of your own oven.