Cooking Steps

1. 

   Step1:Soak 50g salted cherry blossom in water 4 hours in advance (change water many times during the period, or it will be too salty). After soaking, carefully pull out the cherry blossom to keep it in good shape. Cover it with a layer of kitchen paper. Absorb water for standby.

2. 

   Step2:Wash 20g pansy, 20g mint leaf, 20g rosemary, 20g thyme and 20g clover bubble water and put them on the kitchen paper. Then cover the kitchen paper with another layer to absorb the moisture. Replace the kitchen paper with the same method. Press the weight on the paper and press the vanilla flat.

3. 

   Step3:Take a cooking bowl. Put 135g of salt free butter softened at room temperature and 60g of sugar powder in it. Beat until slightly white.

4. 

   Step4:Add 2 yolks into the whipped butter in 2 parts. Make sure that the egg mixture and butter are completely integrated each time, and then add the next time until they are all mixed evenly.

5. 

   Step5:Sift in 190g of low gluten flour, and then pour in 3 packets of red bush tea. Use a scraper to cut and mix them into a ball.

6. 

   Step6:Take up the long strip. Put the mould with oil paper on it and press it into cube (roll it into stick shape if there is no mould). Wrap it around with oil paper. Put it into refrigerator for 1 hour. *Dough shaping - if the dough is too soft due to too high temperature, it can be put in the refrigerator for 1 hour and then reshaped; if the dough is too hard after refrigeration, it can be gently pressed with the palm of the hand, adjusted to the appropriate softness and reshaped.

7. 

   Step7:Take out the frozen biscuits, cut them into 7mm thick squares, and press the flowers on the surface. *There should be no place for the vanilla to rise, or it will be easy to paste.

8. 

   Step8:The baking tray is in the middle. Put it into the oven that has been preheated and heated for 150 ℃ and then heated for 140 ℃. Bake for 10 minutes (the specific temperature and time can be adjusted appropriately according to different ovens). Bake for another 15 minutes (it is better to cover the surface with tin paper). When the edge and bottom are slightly burnt yellow, take it out and cool it.

9. 

   Step9:Flower and grass cookies completed.