Recipe of Super Quick Homemade Full of Spring Sakura Sable Cookies

Full of Spring Sakura Sable Cookies.

Full of Spring Sakura Sable Cookies

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In this recipe, we will certainly review how to make a full Full of Spring Sakura Sable Cookies with tips so that it feels delicious and also soft when you eat it. This treat will be much more best when you appreciate while loosening up or consuming with your household. Full of Spring Sakura Sable Cookies is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Full of Spring Sakura Sable Cookies is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook full of spring sakura sable cookies using 6 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Full of Spring Sakura Sable Cookies:

  1. Make ready 55 grams of Unsalted butter (cultured is best).
  2. Make ready 30 grams of Powdered sugar.
  3. It’s 10 grams of Egg yolk.
  4. It’s 70 grams of Cake flour.
  5. Make ready 8 of grams+18 flowers . Salted pickled sakura flowers.
  6. Prepare 1 of Sucre crystal (or granulated sugar).

Instructions to make Full of Spring Sakura Sable Cookies:

  1. Cut the unsalted butter into 1 cm cubes and let it return to room temperature (during the winter, heat the oven to about 30°C and to melt for about 20 minutes)..
  2. Rinse the sakura well in running water, soak in lots of water for 30 minutes to remove the salt, and dry thoroughly with a paper towel..
  3. Pick out 18 pretty ones for garnish, and mince 8 g for the dough..
  4. Add the powdered sugar to the unsalted butter in several batches, and stir well with an egg beater..
  5. Add the egg yolks and mix together well..
  6. Add half of the sifted cake flour, mix with a wooden spatula, then add the rest of the flour and minced sakura, mix until it becomes one lump, and let sit in the fridge for 2 hours..
  7. Roll up into a 22 cm long log shape, wrap up in baking paper, and chill in the fridge for an hour..
  8. Press the dough lightly with a moistened tea towel to dampen it just a bit. Spread out the sucre crystal in a shallow dish, and roll the dough around to coat the surface..
  9. Cut into 1.2 cm thick pieces, line up on some baking paper, slightly press the sakura garnish into each cookie dough, and bake in a 180°C oven for 16 minutes..

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