Flower biscuit
Step 1 . Soften the butter at room temperature and beat.
Step 2 . Add white granulated sugar to milk and mix well.
Step 3 . Stir the milk sugar solution into the butter several times.
Step 4 . Stir the egg liquid into the butter well.
Step 5 . Divide the butter into two parts evenly and sift in the low flour respectively.
Step 6 . One of them is added with red velvet essence, and then put into the refrigerator to refrigerate for 30 minutes.
Step 7 . After cold storage, roll it into a 3mm thin sheet, press out the pattern with a cutting die, and use a mounting nozzle for the middle round flower center.
Step 8 . Place the centers alternately.
Step 9 . Bake in an oven at 165 degrees for 10 to 12 minutes.
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