1. Pickled cherry blossoms soak in advance
2. Butter softened at room temperature
3. Add butter to fluff
4. Add the egg mixture several times, and beat thoroughly each time
5. Sift the low powder and milk powder into the butter paste and mix well with a spatula
6. I also added some colorful leaf flavor
7. Knead the dough into the refrigerator and relax for 15 minutes
8. Take out the dough and flatten it out
9. Use a cookie cutter to cut out the desired shape and place the drained cherry blossoms
10. Arrange the biscuits into a baking tray lined with greased paper
11. Put it in the middle of the preheated oven at 160 degrees for about 15 minutes, and you will see the edge of the biscuit turn yellow.
12. Sakura biscuit complete
Tips:The baking time still depends on the size and thickness of the biscuits. Mine took 15 minutes, and it was almost the same when the edges turned yellow!
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