The cherry blossom season is coming, it is time to conceive a picnic recipe in advance~ A delicious and versatile Si Kang is a must! This time, I used the matcha powder and salted cherry blossoms that I just brought back from Japan, and I made the matcha's taste of matcha cherry. When I played the dough, I couldn't hold it. After taking the photo, I even eat 3! Those who want to eat it under the cherry blossom trees will become fairy fairies~
Prepare the material: In advance, salt the cherry blossoms with warm water, pour off the water, then add warm water to continue soaking for standby; preheat the oven up and down fire 190 ° C;
Sift the low-gluten flour, baking powder and matcha powder twice, add the fine sugar and mix well with a spatula;
Cut the refrigerated butter into small squares of about 1cm, add it to step 2, and mix it into a loose, grit-like state;
Add milk, use a scraper to quickly and into a rough dough, do not mix too much;
Press the dough into a 2~3cm dough and press it out with a larger biscuit mold or a circular cutter;
Drain the cherry blossoms, arrange the shape, and gently press the cherry blossoms on the dough;
It can be baked in the middle of the oven for about 15 minutes.