Sakura Cookies
1.
Prepare the ingredients.
2.
After the butter has softened, add in fine sugar in portions to beat.
3.
Add milk in portions and beat.
4.
Beat until the butter is enlarged and whitish and feathery.
5.
Sift in low-gluten flour, add salt and mix well with a spatula.
6.
Add a little red velvet liquid and stir to form a pink dough, set aside.
7.
Put the dough into a piping bag with a cherry blossom mouth, and use a scraper to drive the dough forward to the mouth without air.
8.
Squeeze the batter from the top of the flower mouth on the plate. Don’t lift it up when squeezing it, squeeze it to a suitable size and lift it up, squeeze out all the cherry blossoms in turn, leaving a space in the middle to prevent sticking after baking.
9.
After the oven is preheated, it is heated to 140 degrees, and then baked at 150 degrees for about 20 minutes.
10.
After baking, let it cool and keep it in a sealed container.
Tips:
1 Bake about two pans. If you bake one pan, the ingredients will be halved.
2 The oven time and temperature are adjusted according to the actual situation.
3 Always observe the baking of biscuits. If the above is browned, it means that the heating temperature is high, and it should be lowered, otherwise it will affect the overall effect. The cherry blossom cookies need to be baked in pink to be beautiful.