Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, spring scenery sakura cookies. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Spring Scenery Sakura Cookies is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Spring Scenery Sakura Cookies is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook spring scenery sakura cookies using 10 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Spring Scenery Sakura Cookies:
- Take 120 grams Butter (unsalted)
- Take 60 grams White sugar
- Make ready 2 Egg yolk
- Make ready 180 grams (A) Cake flour
- Prepare 1/2 tsp (A) Baking powder
- Prepare 80 grams Sakura an
- Prepare 1 1/2 tsp Cherry blossom powder
- Make ready 1 dash Food colouring (red)
- Get 1 Egg white
- Prepare 1 Salt preserved sakura blossoms
Instructions to make Spring Scenery Sakura Cookies:
- Let the butter soften at room temperature. Combine and sift the (A) ingredients.
- Add the white sugar to the butter and whisk until the mixture is fluffy. Add the egg yolks and mix.
- Add the (A) ingredients and mix in a cutting motion with a spatula. When the mixture is no longer floury, divide into two portions.
- Add the sakura an, sakura blossom powder and food coloring to half of the divided dough. Mix the ingredients by pressing into the dough with a spatula.
- When the dough comes together, form the sakura dough into a 3 cm diameter cylinder. Form the plain dough into a flat square tube.
- Wrap both of the doughs in plastic wrap and leave to rest in the refrigerator for about 2 hours.
- Roll out the plain dough into a rectangle and brush the egg white on top.
- Place the sakura dough on top and form a roll with the plain dough on the outside. Seal the ends of the roll by pressing down on the outside. Wrap the roll in plastic wrap and leave it to rest in the refrigerator for half a day.
- Soak the salt preserved sakura blossom in water for about 20 minutes to de-salt. Then pat dry with a paper towel. Cut the large flowers in half.
- Slice the dough into 7-8 mm and lay the de-salted sakura blossom on top. Line them up on a baking sheet and bake for 12-15 minutes in a 180℃ oven. Let cool.
- The salt preserved sakura blossom topping boosts the fragrance and saltiness of the sakura and makes the cookies even more delicious!
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