Tanabata limited rose cookies|Roses that you can eat
It's Qixi Valentine's Day soon, are you ready to meet at the Magpie Bridge? I have prepared a sweet Tanabata Rose Meringues cookie for everyone, not much nonsense, open the whole! !️
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Ingredients
Cooking Instructions
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ã€Cookie base】The butter is softened so that your fingers can easily poke a hole, add butter + powdered sugar + salt together and mix well
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Sift in cake flour
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Stir a little and add the egg yolk,
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Stir/knead until there is no dry powder, add a small amount of red velvet flavor
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Knead into a buttery dough of uniform color
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Transfer to oiled paper
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Trim into a cylinder with a spatula and refrigerate for 1~2 hours
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Slice the dough after it has been frozen hard
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Bake in a preheated oven at
ï¸160 degrees for about 20 minutes -
✅ Cookie base finish (âš ï¸ to avoid resurgence, put it in a sealed jar for later use)
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ã€Meringu】 Prepare a pot of hot water
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Place the beater on hot water and add the egg whites, sugar and a little lemon juice
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Heat the egg whites to ï¸about 50 degrees in water and start beating
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After hitting the egg white, add a small amount of pigment to make pink.
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Continue to beat until the color is even, the beating head has a small upright sharp corner (dry foaming state), and the meringue has a sticky feeling
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Packed into piping bag (I use a 5-tooth flower nozzle)
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Draw a circle from the center of the cookie and squeeze out the rose shape
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Sprinkle a little freeze-dried chopped strawberries casually to garnish the surface
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Bake in hot air mode at ï¸90 degrees for about 140 minutes
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✅ Tanabata limited, rose meringue cookie completion
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Meringues and cookies are easy to regain moisture, so be sure to put them in an airtight jar as soon as possible after they come out of the oven
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