1. Soak salted/candied cherry blossoms and butterfly pea flowers in water
2. Melt 150g of butter in water, pour in 60g of fine sugar, and mix well.
3. Prepare 240g low-gluten flour and just mix the butter with sugar. (In the butterfly pea flower version, a little butterfly pea flower water color is added in this link. Don’t put too much.) Knead the dough and put it in the refrigerator.
4. Take out the dough, roll it out, and press the mold into a round shape.
5. Put small flowers on the biscuits and press them firmly. Preheat the oven, on
6. Pack the gift box
Tips:The butterfly pea flower style only needs to add an appropriate amount of butterfly pea flower water when kneading the dough, and the other production process is the same as that of the cherry blossom style.
