Ingredients for Rose Crisp
| Butter 176g | Powdered sugar 75g |
| Whole egg liquid (room temperature) 80g | Low-gluten flour 144g |
| High-starch flour 124g | Milk powder 20g |
| Rose filling to taste |
Recipe for Rose Crisp
Step 1
Soften the butter at room temperature, add powdered sugar, beat until white and fluffy, and increase in volume.
Step 2
Room temperature egg liquid, add in two parts and beat evenly, it’s best to use warm water in winter to avoid oil-water separation.
Step 3
Sift in all flour, mix evenly by cutting and folding, do not overmix as it may cause gluten formation and cracking. Put in a sealed bag, refrigerate for 20 minutes.
Step 4
Divide the pastry into 29g portions, and the rose filling into 25g portions.
Step 5
Wrap it up.
Step 6
Place in a mold, flatten the surface. Put a piece of oiled paper on top, and press with a baking tray.
Step 7
Preheat the oven to 180°C, place in the middle, bake for 15 minutes, then flip, continue pressing with the baking tray, bake for another 8 minutes until both sides are golden brown. After taking out of the oven, let it cool slightly with the baking tray pressing on top, then remove and let cool before unmolding.
Step 8
This recipe can make around 19 pieces.
