Rose biscuit
Step 1 . Dry the rose, take the petals, and soak them in rum for one night in advance
Step 2 . Add white granulated sugar to the butter softened at room temperature
Step 3 . Stir until the sugar melts
Step 4 . Add the beaten whole egg liquid
Step 5 . Stir well with an egg beater
Step 6 . Sift all powders together
Step 7 . Then sift the powder into the cream Lake paste
Step 8 . Mix evenly with a rubber scraper in an irregular direction
Step 9 . Macadamia peeled and diced
Step 10 . Add soaked rose and macadamia seeds to the batter
Step 11 . Mix the dough with your hands, wrap it with fresh-keeping film, and refrigerate it in the refrigerator to relax for 30 minutes
Step 12 . Preheat the oven at 160 degrees, divide the relaxed dough into 20g balls, flatten them slightly, and bake them over the oven for about 30 minutes
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