1. Sift low-gluten flour and milk powder in advance.
2. The butter is so soft that you can easily poke a small hole with your hands.
3. Add powdered sugar and sea salt.
4. Stir evenly with a spatula.
5. An electric whisk beat the butter until the color is whitish and smooth.
6. Add the whole egg liquid in four times, beating evenly each time, and then add the next time.
7. Then add coffee sauce.
8. Beat evenly again.
9. Then add the sifted powder.
10. Stir evenly.
11. Put it in a piping bag.
12. Extrude the flower shape.
13. Bake at 130 degrees for 25 minutes in the oven.
14. The finished product will be kept cool and sealed in the hall.
15. Cherry blossoms.
16. Finished product.
Tips:Attention⚠️
1. Eggs should be kept at room temperature instead of refrigerated ones, which will make the butter solidify quickly.
2. The butter should be softened in place, otherwise it is difficult to squeeze.
3. The eggs must be added in portions, do not pour them all in, which will cause oil and water separation.
4. After adding eggs, be sure to beat until creamy, delicate and smooth.
