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

Name: # Fourth Baking Contest and is Love to Eat Festival# Salted Cherry Blossom Biscuits
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 70G butter; 30G Salted sakura; 150G Low-gluten flour; 1G salt; 30G egg; 40G Soft white sugar

by Love in fish eyes

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Long grass this biscuit has been around for a long time, and its appearance is too high.
The salted cherry blossoms you bought are soaked in advance to taste salt, but you should not soak them for too long to avoid the color of the cherry blossoms being light and unsightly.
I made twice the amount at the same time, half of which was made with coconut paste to make coconut biscuits, and the other half was made with cherry blossoms. It was crispy, delicious and romantic, suitable for this spring season. "

Ingredients

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

1. Prepare the required materials

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

2. Beat eggs + soft white sugar until the sugar melts

3. Add softened butter

4. Use a manual whisk to stir evenly (no need to beat)

5. Add low-gluten flour and mix with a spatula

6. Wearing disposable gloves, shape the dough into a cylindrical shape (the other I added minced coconut) and freeze it in the refrigerator for 40 minutes until hard

7. Take out the frozen dough and cut into small pieces

8. Put the cherry blossoms on the biscuit base after soaking up the moisture with kitchen paper. You can press it slightly

9. Preheat the oven in advance, about 20 minutes for the middle layer at 170 degrees, pay attention not to paint too heavily.

Tips:
This biscuit does not need to be whipped up butter, the dough is frozen and loosened and baked as crispy as it is, and the cherry blossom embellishment is very lovely.