Chocolate Chip Cookies from Sakura seal the romance of spring

Sakura chocolate chip cookies

The cherry blossoms have a very short flowering period and always wither before they are finished, so I want to hide this beautiful cherry blossom in the biscuits, so that the romance of spring can last longer~ I made two flavors of cookies, original and matcha, which one do you prefer?

Materials

Butter 150g

Icing sugar 65g

Whole egg wash 30g

Cake flour 150g

Almond flour 30g

Matcha powder 5g

White chocolate to taste

Salted cherry blossoms to taste

Steps

1. After the butter is softened, add powdered sugar and beat with an electric whisk. Blast until the powdered sugar melts, and the overall fluffy butter paste turns slightly whitish in color.

2. Add the whole egg liquid twice, and add the next one after each time it is fully beaten and absorbed.

3. Divide the butter paste into 2 equal parts.

4. Sift 80g of cake flour + 15g of almond flour into one portion. The other part is sifted with 70g of cake flour + 5g of matcha powder + 15g of almond flour.

5. Mix the two parts of batter separately and put them into a piping bag. Squeeze onto a baking sheet.

6. If the room temperature of the cookie is too low, it will not be easy to squeeze, and the butter will become hard. So it's better to turn on the air conditioner in winter.

7. Preheat the oven to 150 degrees and bake for 20 minutes.

8. Two plates of cookies can be baked at the same time, saving a lot of time. If you are an ordinary oven, you can only bake one plate at a time~~

9. After the baked cookies are cooled, fill the middle with melted white chocolate, put a cherry blossom, and wait for the chocolate to solidify.

10. Both flavors are delicious~~

Tips:

Salted cherry blossoms need to be soaked in water 6 hours in advance, during which time the water should be changed several times to remove the salty taste, and then the water should be fully absorbed with kitchen paper before use.