1. The cherries are soaked in soda water for 30 minutes, rinsed off, and cut into small pieces after removing the stems and pits
2. Marinate with 20g sugar for 1-2 hours (you can take the ingredients to make tapi when marinating); pour the marinated cherry juice into the pot
3. Then add water, honey and starch, boil slightly over low heat, stir while cooking, cook until thick and translucent, let cool and set aside
4. Cut the butter into small pieces and put it in the greenhouse to soften, add powdered sugar, and beat evenly with a whisk (beat the butter and powdered sugar evenly at low speed, no need to beat)
5. Add the egg liquid in 2-3 times, each time use a whisk to mix well, then add the next egg liquid, sift into the low powder
6. Mix it with a spatula and knead it into a smooth dough with your hands
7. Then roll out the dough, carve out the round dough with a round mold, and press the dough on the chrysanthemum mold
8. Fork some small holes with a fork, put it in the middle of the preheated oven, and bake at 180 degrees for 15 minutes
9. Let the baked tartare cool and put the cherry meat
10. Drizzle with honey and put some mint leaves to decorate
