Ingredients:

300g of low flour, 2 10/0g of room-temperature softened cream, 90g of powdered sugar (added by oneself if it is not sweet enough), 3g of salt, whole egg 1 piece (about 55g with shell) and 20g of rosemary (stem removed, washed and chopped).

Cooking steps:

1. oven preheating 180 degrees (my oven needs 200 degrees)

2. Sieve the low flour, beat the softened cream and salt with a blender until creamy, add the low flour at one time and mix thoroughly.

3. Add sugar to the whole egg until it is saccharified, and mix it into the mixture of method 2. Add chopped fresh rosemary and mix well. (You can beat the whole egg first, then beat the cream, which saves washing the egg head.)

4. Put the piping bag into the medium chrysanthemum mouth. Fill the mixture. Extrude the shape on the baking tray covered with oil paper, and leave a gap between the cakes.

5. Put the tube in a preheated oven for about 16 minutes. (I use 200 degrees, 16 minutes, and the baking time depends on the extruded shape. Simple shapes are easy to bake crisp, and overlapping shapes are easy to paste around and soft in the middle.