# Fourth Baking Contest and is Love to Eat Festival# Mingyue Cherry Blossom Biscuits
1.
Soak the salted cherry blossoms in water for 4 hours in advance
2.
Soften the butter and use a spatula to stir into a cotton wool
3.
Stir in powdered sugar
4.
Add the egg liquid in two batches and stir with a whisk until fully integrated
5.
Add sifted low powder and milk powder
6.
And into dough
7.
Spread plastic wrap on the top and bottom and roll it into thin slices with a rolling pin
8.
I cut it into the shape I like with a mold. I save trouble for a while and use the bottle cap directly, which causes the edges to be not very neat.
9.
Drained cherry blossoms
10.
Oven 160 degrees, 20 minutes
11.
Is it beautiful to eat with coffee when it's roasted?
Tips:
no