1. Cream cheese and unsalted butter are softened at room temperature, add icing sugar, and beat with a whisk until the volume is slightly enlarged, the color is slightly lighter, and it is puffy;
2. Add low-gluten flour and knead into a dough;
3. Take half of the dough and add red pigment;
4. Roll out the red dough into a sheet with a thickness of about 5mm, and use a biscuit mold to make a cherry blossom shape; glue all the cherry blossoms together and arrange the shape;
5. Take a part of the yellow dough and fill the hollow part;
6. Roll the yellow dough into a 3mm sheet, and roll the cherry blossom dough in the center;
7. Wrap the rolled dough with plastic wrap and put it in the refrigerator for 2 hours;
8. Slice and sprinkle crushed white sesame seeds on the center of the flower;
9. Bake in the oven at 150°C for 15 minutes.
