Valentine's Day rose cookies

Cooking Instructions

1. Prepare the required ingredients.

   

2. Soften the butter, add the powdered sugar and mix well to prevent the powdered sugar from splashing when whipping.

   

3. Beat with an electric whisk until the butter is fluffy and whitish in color. Add the whole egg wash in three times and beat evenly, each time the egg wash is absorbed by the butter and then add the next egg wash.

   

4. Sift in cake flour and almond flour.

   

5. Mix into a dough without dry powder.

   

6. Divide the dough into two parts, add purple sweet potato powder and red yeast rice powder respectively, knead well, cover with plastic wrap, and refrigerate for half an hour.

   

7. Roll out the dough with grease trap paper to a thickness of about 2 mm.

   

8. Press out the round dough sheet with a round mold with a diameter of 4-5 cm and freeze it with oiled paper for 5 minutes.

   

9. Remove the round dough sheet.

   

10. The edges are pinched thin with your fingers and arranged in groups of 5 pieces.

    

11. Cut in the middle.

    

12. Roll up from top to bottom.

    

13. Arrange the petals slightly.

    

14. Paste a few more petals

    

15. Makes the roses fuller.

    

16. All shaped, covered with plastic wrap, and frozen in the refrigerator for half an hour.

    

17. Bake in a preheated oven at 145 degrees for 25 minutes (reference only) and observe halfway through to avoid over-coloring.

    

18. At the end of baking, let it cool in the oven.

    

19. finished product

    

20. finished product

    

21. finished product

    

22. finished product