Colorful Sakura Cookies

Overview

Colorful leaves: Pandan leaves. Pandan leaves are one of the commonly used spices in Southeast Asia. They can be made into juice and added to desserts. Since I can't buy fresh leaves for the time being, I can only use essence instead, which also has a great flavor. If there are fresh leaves, the recipe can be modified.

Tags

• baking
• little fresh
• afternoon tea
• summer recipes
• autumn recipes
• students
• beautiful fragrance
• low gluten flour
• unsalted butter
• whole egg liquid
• powdered sugar
• salt

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Soften butter at room temperature and beat with an electric mixer until smooth

   

3. 3 Add powdered sugar and salt, mix well and beat until white and fluffy

   

4. 4 Add the whole egg liquid in 3 batches, beating each time until the egg liquid is absorbed

   

5. 5 Drop Banlan essence into the butter paste and mix evenly with a whisk

   

6. 6 Sift the low-gluten flour into the butter batter and use a spatula to stir the batter evenly until there are no lumps

   

7. 7 Put the piping nozzle into the top of the piping bag, put the batter into the piping bag, align it vertically with the mold and extrude the cherry blossom pattern

   

8. 8 Preheat the oven and put it into the mold. Heat the middle layer at 180 degrees for 15 minutes. Leave to cool after baking