Sakura Cup Eiko Cookies

Overview

How to cook Sakura Cup Eiko Cookies at home

Tags

• baking
• good looks
• afternoon tea
• students
• almond flour
• butter
• egg
• egg white
• low gluten flour
• pigments
• vanilla extract
• fine sugar
• powdered sugar
• salt

Ingredients

Steps

1. 1 Cut the butter into small pieces and bring to room temperature to soften.

   

2. 2 Sift in the fine sugar and stir evenly.

   

3. 3 Add eggs and mix well.

   

4. 4 Sift in the flour, almond meal, and salt, and add the vanilla extract.

   

5. 5 Knead into a uniform dough.

   

6. 6 Add a small amount of red coloring to the dough, knead it into pink dough, wrap it in plastic wrap, and put it in the refrigerator for about half an hour.

   

7. 7 Place the dough between two pieces of baking paper, flatten it, and use a rolling pin to roll it into a uniform thickness of about 0.4mm.

   

8. 8 Use the mold to cut out cherry blossom shaped cookies.

   

9. 9 Use thickened tin foil and fold three times into a long strip.

   

10. 10 Fold the tin foil strip into a corner of about 0.6cm.

    

11. 11 Use a homemade mold to cut out the rim of the cup.

    

12. 12 Preheat the oven to 170 degrees and bake in the oven for about 12 to 15 minutes.

    

13. 13 Take a large bowl and add powdered sugar and egg whites.

    

14. 14 Beat with an electric mixer on low speed for about 10 minutes.

    

15. 15 Place the frosting into a piping bag.

    

16. 16 Just draw patterns on the cookies.