Recipe

Preparation
Sift together flour, soft mix white rose and baking powder.

1. rub unsalted butter and granulated sugar together with a rubber spatula.
2. Add beaten whole egg in 3 parts and whip to a creamy consistency.
3. Add the flour mixture, soft white rose mixture, and baking powder and mix without kneading.
4. wrap 3 in plastic wrap to prevent air from entering and let rise overnight. 5.
5. bring 4 to room temperature (about 1 hour). (about 1 hour) 6.
6. put the dough in a bag and place 5mm rulers on both sides and roll out with cotton swabs.
　( Point 1: The dough is easier to stretch when it is at room temperature.)
　( Point 2: Putting the dough in the bag prevents it from sticking to the dough and makes it easier to work with).
7. put 6 in the freezer and chill for about 15 minutes.
　( Point 3: Freezing makes it easier to unmold) 8.
8. sprinkle hand flour (not included in the quantity) over 6, and cut out the dough with your favorite mold.
9. Brush the surface with a brush and bake in a preheated oven at 180℃ for 19 minutes.
　( Point 4: Switch the top and bottom of the griddle after 12 minutes so that there is as little difference in baking color as possible.)