Sakura Flower Cherry Blossom Salted Dried Edible Flower

Description

Edible Flower- Salt Pickled Sakura Cherry Blossoms

Enjoy the flavour of authentic cherry blossoms, all year around wherever you are.

Sakura cherry blossoms are preserved in salt after harvesting, so they retain their natural pink color and last for a long time.
It carefully handles each individual flower so that they keep their shape and beautiful petals. The flowers are edible and have a strong, natural pink colour that looks beautiful as decoration on your pastries!

Preparation:
To easily remove most of the salt, soak the blossoms in a large bowl of water for up to one hour or more and let them dry on a clean towel afterwards.

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Let us share with you the Cookie with salted cherry blossom flower. Salty cherry blossoms add a subtle Sakura cherry blossom flavor and a special scent to the cookies. Salty cherry flowers make cookies so beautiful.

Recipe for cookies with Japanese cherry blossom petal on the top of the cookies.

Ingredients

15g Sakura Salted Cherry Blossom Flower

130g All-purpose flour

1 egg yolk around 12g

45g fine sugar

90g butter (room temperature)

Some sugar coarse to coat

Preparation

• Sakura Salted Cherry Blossom Flower

1. Use chopsticks to work with Sakura cherry blossoms because they are very fragile.
2. After soaking the Sakura in water, remove the excess water with a paper towel and shape the flower buds into a flower shape.
3. Cut the sakura flower stem short with scissors.
4. Finely chop the left over flowers and the stems and set aside.

• Cookie dough

1. Whisk butter at room temperature and sugar until smooth.
2. Add the egg yolk and whisk to combine.
3. Add the finely chopped left over Sakura Cherry blossom flower and mix well.
4. Combine the sifted flour with a spatula.
5. Put the dough in the cling wrap sheet and roll into a long cylinder about 4 cm in diameter.
6. Keep the cookie dough in the fridge for at least 1 hour.
7. Place the sugar coarsely on the flat surface. Remove the cling wrap and roll the pastry over the coarse sugar to coat the pastry with coarse sugar.
8. Cut the cookie dough about 0.8 cm thick and place them on a baking sheet.
9. Gently put and press the Sakura cherry blossom flower onto each cookie.
10. Place cookies in a preheated oven at 180C and bake for 15 minutes.
11. Transfer to a wire rack to cool. Enjoy!