Sakura Cookies
by Pineapple Nana
Favorite
Difficulty
Easy
Time
30m
Serving
4
A touch of pink, satisfying the girl's heart
1. 1. Heat the milk and pour into the white sugar and stir into a liquid
2. 2. Soften the butter with a whisk until the color turns white, add milk syrup in portions
3. 3. After adding the milk powder to the butter and stirring evenly, sift into the low powder and strawberry powder
4. 4. After mixing evenly, add a small amount of red velvet essence to adjust the color
5. Put the butter paste into the piping bag, choose the cherry blossom mouth for the flower mouth, and squeeze it on the cooking tray
6. 6. Preheat the oven in advance, the baking temperature is 160 degrees, and bake for 10 minutes
7. 7. Just let it out and let it cool down
Tips:1. Do not add too much red velvet essence, adjust the color according to your preference
2. Do not bake for too long, it is easy to change color
