Cream the butter, add the sugar and mix, then add the eggs.

Mix the soft flour that has been sifted in advance, then put the half of it in a piping bag with pods, mix the remaining dough with white lotus vinegar powder, and then put the pods in the piping bag.

Place each in a piping bag, then spread a Teflon sheet in a pan and squeeze a rose-shaped cookie. You can squeeze the cookie shape as much as you want.

Put the mulberry jam in the middle with a teaspoon. You can bake it for 12-15 minutes at 180 degrees. After squeezing out the white lotus vinegar cookies, I put a bit of chunk chocolate on top. I squeezed it right after baking the oven, but the butter melted and the white lotus vinegar cookie became big. Bake the white lotus vinegar cookies in the oven at 180 degrees for 12-15 minutes. (Adjust the time and temperature according to the oven specification.)