Ingredients for Purple Sweet Potato Sakura Biscuits: 70g purple sweet potato paste, 100g cake flour, 1 egg yolk, 20g powdered sugar, salted sakura flowers to taste, 30g butter.
Method:
Step 1: Soak the salted sakura flowers in water for 4 hours in advance to remove the saltiness. Pat dry with paper towels and set aside.
Step 2: Clean one purple sweet potato (about 100g), peel and slice it. Steam until cooked, then mash while still hot. It can be sieved for a smoother texture.
Step 3: Combine softened butter with powdered sugar until well mixed.
Step 4: Add the egg yolk and continue mixing until uniform.
Step 5: Pour in the mashed purple sweet potato and stir until well combined.
Step 6: Add the sifted cake flour and fold with a spatula until no dry flour remains. Adjust the dough’s moisture with egg liquid if necessary.
Step 7: Roll the dough to a thickness of about 3mm. Use a cookie cutter or cut into strips or any desired shape.
Step 8: Place the sakura flowers on top and gently press to adhere. Preheat the oven to 180 degrees and bake in the middle layer for about 15 minutes.
Step 9: Once baked, allow the biscuits to cool before serving.
Step 10: Final product image.
Step 11: Beautiful presentation makes for better taste. Suitable for entertaining both adults and children.
Cooking Tips: Egg yolk can be replaced with whole egg. Adjust the moisture of the dough with whole egg due to varying flour absorption.
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