1. Soak the salted cherry blossoms in cold water in advance;
2. At least 4 hours
3. Put the butter in a container after softening, first mix it with a rubber spatula, and then mix it with a manual whisk;
4. Add powdered sugar and continue to mix evenly;
5. Add the egg liquid in portions and beat in one direction with a manual whisk
6. Whisk thoroughly and evenly each time before adding the next time;
7. Sift the low-gluten flour and milk powder into the butter paste
8. Use a spatula to cut and mix into a uniform batter in irregular directions;
9. Sprinkle a layer of hand powder on the chopping board, put the dough on top, and roll it into thin slices; (or put a layer of plastic wrap on the top and bottom of the dough, which can also prevent sticking)
10. Cut it with a round biscuit mold, place it in a baking tray lined with tin foil, and then take a cherry blossom to drain the water and place it on the surface of the biscuit;
11. Preheat the oven to 160 degrees, place the baking tray on the middle of the oven, and bake for about 15-20 minutes, and the surface is ready to be colored.
12. A very artistic biscuit, for you who are beautiful and beautiful
Tips:1. Cherry blossoms can also be replaced with other dried flower petals and soaked in water;
2. There is no requirement for the shape of the biscuit, you can also cut it with a flower-shaped mold;
3. If you change to matcha flavor, use 10g matcha powder instead of 10g low-gluten flour.
※For more baking, please pay attention to the public account [Ma Lin's Dim Sum Book]
