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Tanabata limited  rose cookies|Roses that you can eat at Tanabata limited  rose cookies|Roses that you can eat – Authentic Chinese Dish with Bold Flavors and Fresh Ingredients
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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! !️

Tanabata limited  rose cookies|Roses that you can eat

Ingredients

Cookiepart
Unsaltedbutter 70 g
Powderedsugar 70 g
Cakeflour 130 g
Eggyolk 1 piece
Salt 1 g
Foodcoloring(redvelvetflavorIuse) Alittle
Proteinsugarpart
Eggwhite 70 g
Whitesugar 70 g
Lemonjuice 3 g
Redvelvetflavor Alittle

Cooking Instructions

  1. 【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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  2. Sift in cake flour

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  3. Stir a little and add the egg yolk,

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  4. Stir/knead until there is no dry powder, add a small amount of red velvet flavor

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  5. Knead into a buttery dough of uniform color

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  6. Transfer to oiled paper

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  7. Trim into a cylinder with a spatula and refrigerate for 1~2 hours

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  8. Slice the dough after it has been frozen hard

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  9. Bake in a preheated oven at
    ️160 degrees for about 20 minutes

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  10. ✅ Cookie base finish (⚠️ to avoid resurgence, put it in a sealed jar for later use)

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  11. 【Meringu】 Prepare a pot of hot water

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  12. Place the beater on hot water and add the egg whites, sugar and a little lemon juice

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  13. Heat the egg whites to ️about 50 degrees in water and start beating

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  14. After hitting the egg white, add a small amount of pigment to make pink.

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  15. 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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  16. Packed into piping bag (I use a 5-tooth flower nozzle)

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  17. Draw a circle from the center of the cookie and squeeze out the rose shape

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  18. Sprinkle a little freeze-dried chopped strawberries casually to garnish the surface

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  19. Bake in hot air mode at ️90 degrees for about 140 minutes

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  20. ✅ Tanabata limited, rose meringue cookie completion

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  21. 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