• 

  1

  Cut the green onions and dry them.

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  2

  Cut the butter into small pieces and soften it, add powdered sugar (starchy) and salt and mix well.

• 

  3

  Use an electric mixer to beat at medium-high speed until it resembles a chicken tail (use a spatula in the middle to scrape off the butter from the wall of the bowl, then concentrate and beat evenly) (2-3 minutes in summer).

• 

  4

  Add milk in 3-4 times and beat (scrape down the wall of the bowl with a spatula in the middle, then concentrate and beat evenly). Whip the butter into a feathery shape.

• 

  5

  Pour in the sifted cake flour, cut and press with a spatula, and mix well. Add chopped green onion and stir evenly. Preheat oven to 175 degrees.

• 

  6

  Put it into a piping bag with a medium five-tooth nozzle and extrude the flower shape. Place the golden plate on the second shelf from the bottom of the oven and bake for 15-20 minutes.

Tips

The chives should be chopped as finely as possible to make them easier to squeeze.