The flowers that bloomed in early summer walked into my pastry
By Cipatia 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
Butter 70 g
Caster sugar 25 g
A pinch of salt
Low powder 95 g
Milk powder 10 g
Purple potato powder to taste
Cocoa powder to taste
Beetroot powder to taste
Spinach powder to taste
Pumpkin powder to taste
Chestnut filling 160g
<h2>Practice steps</h2>
1: Add caster sugar and salt to the softened butter
2. Stir well
3. Sift in low powder and milk powder
4: After mixing into a ball, wrap it in plastic wrap and refrigerate for half an hour to an hour
5: After refrigeration, take out 160g of dough, divide the rest into five small portions, add purple potato flour, cocoa powder, spinach powder, beetroot powder and pumpkin powder
6: Knead five small portions into a colored dough
7, then divide the 160g large dough into 10g/piece, and then take 16 parts of chestnut filling, each part is 10g (if you like other flavors, you can use your favorite filling)
8: Take a dough, flatten it and wrap it in a filling
9. After wrapping, gently flatten into the circular mold, then gently press out the circle, and finally remove the mold
10. Do it all well
11: Roll the cocoa dough into long strips as branches, and pinch the spinach dough into small pieces as leaves, and attach them to the crust
12: Finally, use pumpkin dough, purple potato dough and beetroot dough to pinch out the small flowers and place them on top
13, oven 160 degrees, about 18min
14, bake well ~ ~
15, finished product ~~
<h2>Nutritional benefits of butter</h2>
Health and longevity anti-aging, blood activation, stasis, antibacterial and anti-inflammatory effects.
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