Sakura Cup crackers
By VicentaLakin
Recipe Recommendations
- butter 150 grams
- eggs one
- low-gluten flour 200 grams
- almond powder 80 grams
- egg white 20 grams
- fine sugar 90 grams
- vanilla extract 1 teaspoon
- salt a little
- powdered sugar 2/3 cup
- pigment appropriate amount
- sweetening
- roast
- an hour
- simple
Steps for Sakura Cup crackers
1
Butter slices, softening room temperature。
2
Sift in fine sugar mix。
3
Add eggs, mix evenly。
4
Sift in flour, almond flour, and salt, and add vanilla。
5
Scratch it in flat。
6
A small amount of erythrobin is added to the noodles, rubbed into the pink ones, wrapped in protective film and placed in the refrigerator for about half an hour。
7
put the dough between the two baked paper sheets, flattening it and stomping it with a scepter to about 0.4 mm thick, even skin。
8
Cut out cherry-shaped cookies with molds。
9
Three growth strips folded with thicker tin paper。
10
cyclops fold around 0.6 cm。
11
It's a card with homemade molds。
12
The oven is preheated at 170 degrees and placed in the oven for approximately 12 to 15 minutes。
13
Get a big bowl of sugar powder and egg clean。
14
It's about 10 minutes of low-speed mixing with an electric omelet。
15
Put the frosting in the bag。
16
Just draw a gravy on a cookie。