Cooking Steps

1. 

   Step1:Soak a large handful of Osmanthus in cold water an hour in advance. *Note - hot water will make osmanthus lose its fragrance. Fresh osmanthus is more fragrant than dried osmanthus. But it can't destroy public greening.

2. 

   Step2:140g butter is softened at room temperature in advance. Add 90g sugar powder and beat to a slightly white state.

3. 

   Step3:Then break up one yolk. Add it in three times. Stir it fully each time until the yolk is completely absorbed.

4. 

   Step4:Sift in 230g of low gluten powder, add proper amount of soaked osmanthus and mix to form dough.

5. 

   Step5:Roll the dough into a strip with a diameter of about 5cm. Wrap it with oil paper. Press the dough on both ends with a rolling pin. Seal the two ends. Refrigerate for at least 2 hours. *Note - it must be frozen. It's not easy to get out of shape when it's cut into pieces.

6. 

   Step6:Take long strips out of the refrigerator. Cut each biscuit 0.6cm Left and right. Put the biscuits in the baking tray covered with oil paper. *Note - there should be a space in the arrangement because the biscuits will expand slightly.

7. 

   Step7:The baking tray is in the middle. The temperature is 165 ℃ and the temperature is 155 ℃. Bake for 15 minutes (the specific temperature and time can be adjusted according to different ovens). Take out the tray after baking and cooling. Sprinkle with dried osmanthus. Osmanthus cookies completed.