Ingredients for Cherry Blossom Cookies: Butter 50g, Icing Sugar 20g, Room Temperature Heavy Cream 15g, Almond Flour 10g, Cake Flour 55g, Purple Sweet Potato Powder 3g, Strawberry Jam as needed, Salt 0.5g.
Method for Cherry Blossom Cookies: Step 1: Cut the butter into slices and soften at room temperature (it should be soft enough to poke a hole with a finger). Step 2: Add icing sugar and salt. Step 3: Mix well with a spatula (to prevent sugar from splashing when whipping). Step 4: Whip at medium speed with an electric mixer until the butter lightens in color and becomes fluffy, adding room temperature heavy cream in 3 portions, mixing well each time before adding the next.
Step 5: Add sifted almond flour and mix at medium speed until uniform. Step 6: Sift in cake flour and purple sweet potato powder, fold until no dry flour remains and the batter is smooth and fine. Step 7: the Fill batter into a piping bag (I used a small cherry blossom nozzle). Step 8: Pipe the batter onto a non-stick baking sheet, leaving space between each cookie. Step 9: Place an appropriate amount of strawberry jam in the center of each cookie.
Step 10: Bake in a preheated Donlim oven at 170°C for about 15 minutes (watch for surface browning, and cover with aluminum foil if needed). Step 11: After baking, transfer the cookies to a cooling rack to cool.
Cooking Tips for Cherry Blossom Cookies: 1. Oven temperatures vary, so adjust according to your oven’s actual temperature; 2. Softened butter is easy to pipe: In winter when temperatures are low, cut butter into small pieces and place in the oven, press the fermentation button. Check the state after about ten minutes until the butter is soft enough to poke a hole with a finger; 3. Use room temperature heavy cream, which can be slightly warmed in the microwave and then cooled.
There are tricks to making delicious dishes, and each of my recipes has a little secret. You can search for ‘cookies’ to directly view my recipes!
