Cooking Steps

1. 

   Step1:If the butter doesn't soften at room temperature, take a pot of boiling water. Put the butter in an egg basin. Then sit in it and melt it. Then pour the sugar powder and sugar into the egg beater. The pattern won't be obvious for a long time. Then you can squeeze out the rose like this. After beating, drop two drops of vanilla essence, mix well and sift into low gluten flour. Because of different water absorption, I sifted in batches. 200g is just fine. After mixing, put it into the mounting bag. There are five plates in total. There are 12 plates in one plate. When squeezing, stop for half a second in the circle. Middle up and down 190 ℃ for 10 minutes. It's time to have a look. It can be turned off if there's a little yellow on the edge.