1. Prepare the ingredients first, soak the salted cherry blossoms in water and set aside for later use
2. The softened butter can be beaten evenly with an electric whisk
3. Add granulated sugar at one time for whisking, be sure to whisk evenly
4. State after beating
5. Add egg liquid in 2-3 times to beat
6. It’s in a good state, it’s smoother
7. Sift in the flour and stir until there is no dry powder
8. It's Jiangzi
9. Mix with spatula until there is no dry powder
10. Roll out the batter with a rolling pin, and the thickness is about 0.3cm
11. Cover with plastic wrap and put it in the refrigerator for 1 hour to drain the salted cherry blossoms.
12. Take out the refrigerated batter, take the biscuit mold and gently press the shape, and put the cherry blossoms, so as to estimate the position to be circled in the future.
13. Then cover with plastic wrap and use a rolling pin to slightly press the cherry blossoms into the batter
14. Tear off the cling film and squeeze out the pattern with a mold centering on the cherry blossoms. My cherry blossoms are a bit different in length, students who have time can cut it into the same length to look better, and the shape of the mold can also be changed to what you like
15. Preheat the oven at 170 degrees and bake for 13 minutes
16. The temperature and time are basically no problem, and there will be no problems such as burnt, dark color, etc., but you can also refer to your own oven to adjust it.
17. Finished product
Tips:This method will leave excess batter, or you can roll it out again and squeeze out the shape.
