# Fourth Baking Contest and is Love to Eat Festival# Mingyue Cherry Blossom Biscuits

Name: # Fourth Baking Contest and is Love to Eat Festival# Mingyue Cherry Blossom Biscuits
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 25s Salted sakura; 130g Low powder; 10g milk powder; 50g butter; 25g Powdered sugar; 25g Egg liquid

by Xiaotangtang mother

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Treat me rich and glorious, I promise you ten miles of peach blossoms, we don't have peach blossoms, let's come to cherry blossoms! What a romantic love sentence this is! The round biscuits are like a bright moon! Shine in your and my heart! "

Ingredients

# 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.