Cherry Blossom Cookies Romantic Cherry Blossom Season

I bought a set of mounted flower mouths a year ago. When I received it, I found that a cherry flower mouths had replaced the original five-tooth mouths. It was great. So I tried to make cherry blossom cookies. So I made the tea-smelling, because the Spring Festival is too late to buy high-quality tea-smearing powder, so it is not that bright green, a little regrettable.

Food Material List

1 Low powder 85g
2 Tea powder 5g
3 milk 13G
4 Powdered Milk 7G

Operational steps

1 Mix starch with tea powder and sift for 4 times.
2 Cut butter into small pieces and melt at room temperature. Beat with sugar until fluffy and light yellow.
3 Add milk in three times, whisk until blended and add another time.
4 Sift in the mixture and mix until dry.
5 Fill in the mounting bag, squeeze a little, squeeze out the air in front.
6 With a silica gel pad, extrude the appropriate size of the flower shape, after preheating the oven, 170 degrees, middle, upper and lower fire, bake for about 10 minutes, or 160 degrees bake for about 15 minutes.

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