1. Add sugar and salt to the softened butter and mix with a spatula until the sugar melts. If powdered sugar is better, salt can be omitted, but it is too greasy.
2. Pour the egg liquid in several times and mix well each time before adding. If you can’t mix it, you can sit in hot water for a few minutes or beat with a whisk. Actually 30 grams of egg liquid is more suitable, I used 40 grams of a small egg.
3. Sift in the low powder and milk powder, first mix with a spatula, and finally form a dough with your hands. Be careful not to knead hard. Then refrigerate for half an hour.
4. Roll the dough into 3-4 mm thick pieces, press out the shape with a mold, and then carefully scrape the dough with a scraper and move it into the baking tray. Place the dried cherry blossoms and press them lightly.
5. Preheat the oven at 160°C for 10 minutes in advance. The biscuits are baked at 150 degrees for 15-20 minutes. The specific temperature and time are adjusted according to your own oven. When the fragrance comes out and the surface of the biscuits is dry and yellowish, take out the baking tray and shake it lightly. The biscuits will slide easily, and the biscuits are ready to be baked. Let cool and seal.
Tips:1. The butter must be softened in place and soft enough. 2. Each time you add egg liquid, you must mix it well and then add it again. If it is not evenly mixed, beat it with a whisk. 3. The color will be beautiful only if it is baked at low temperature.
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