1. The butter is softened at room temperature so that it can be easily pressed out, cut into small pieces, and add powdered sugar
2. Whisk with an electric whisk until the color is white and the volume is doubled
3. Add the whole egg mixture three times and continue to beat evenly
4. Low-gluten flour + cactus fruit powder mixed evenly
5. Sift into the butter
6. Use a spatula to mix evenly
7. Roll into a 5mm thick dough
8. Use cherry blossom biscuit mold to press out the pattern
9. Place the pressed cherry blossoms on the baking tray and place them evenly. The excess dough is kneaded, rolled and pressed again
10. Put it into the preheated oven and bake at 175 degrees for about 13 minutes, and cover with tin foil at 8 minutes
Tips:1. Be careful not to color when baking
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