Tanabata limited rose cookies|Roses that you can eat

Cooking Instructions

1. 【Cookie base】The butter is softened so that your fingers can easily poke a hole, add butter + powdered sugar + salt together and mix well

   

2. Sift in cake flour

   

3. Stir a little and add the egg yolk,

   

4. Stir/knead until there is no dry powder, add a small amount of red velvet flavor

   

5. Knead into a buttery dough of uniform color

   

6. Transfer to oiled paper

   

7. Trim into a cylinder with a spatula and refrigerate for 1~2 hours

   

8. Slice the dough after it has been frozen hard

   

9. Bake in a preheated oven at
   ️160 degrees for about 20 minutes

   

10. ✅ Cookie base finish (⚠️ to avoid resurgence, put it in a sealed jar for later use)

    

11. 【Meringu】 Prepare a pot of hot water

    

12. Place the beater on hot water and add the egg whites, sugar and a little lemon juice

    

13. Heat the egg whites to ️about 50 degrees in water and start beating

    

14. After hitting the egg white, add a small amount of pigment to make pink.

    

15. Continue to beat until the color is even, the beating head has a small upright sharp corner (dry foaming state), and the meringue has a sticky feeling

    

16. Packed into piping bag (I use a 5-tooth flower nozzle)

    

17. Draw a circle from the center of the cookie and squeeze out the rose shape

    

18. Sprinkle a little freeze-dried chopped strawberries casually to garnish the surface

    

19. Bake in hot air mode at ️90 degrees for about 140 minutes

    

20. ✅ Tanabata limited, rose meringue cookie completion

    

21. Meringues and cookies are easy to regain moisture, so be sure to put them in an airtight jar as soon as possible after they come out of the oven