The use of flowers in our country has a long history, and the earliest records of eating flowers are probably the proverbial "to drink the flowers of the flowers of the flowers of the flowers of the flowers of the flowers of the flowers".It has been around since ancient times in our country, and to this day, eating flowers is still widespread, eating flowers in the spring and eating fruits in the summer is still the way people follow.In this spring-like month of April, when the cherry blossoms are at their most spectacular, the fragrance of its powdery petals not only attracts the eye, but also seduces the taste buds.This cherry blossom cake is made with fresh cherry blossom petals with sugar and peanut butter as a trap, and the outer skin is made in the Chinese way.The finished product is not only exquisite in appearance, but also in taste, it is a delicious spring dessert, worth a try.

WHAT YOU NEED

Ingredients

Plain flour (peel) 120 grams
40 grams of pork fat
40 grams of water
Low flour 80 grams
40 grams of pork fat
50 grams of cherry blossoms
150 grams of white sugar
160 grams of cooked peanut butter

How TO MADE It's the beginning of spring.

Steps 1 to 4

1. The cherry blossoms are washed, soaked for more than half an hour, and dried.

2. The flower petals are placed in a clove of garlic and crushed with white sugar.

3. All the petals and sugar are crushed into a dough and then put in a container to ferment for two days.

4. Put the water in the skin, the pork in the skin, the pork in the skin, the pork in the skin, the pork in the skin, the pork in the skin, the pork in the skin, the pork in the skin.

Steps 5 to 8

5. The cooked peanut rice is peeled, ground into a powder in a cooking machine, and mixed with cherry blossom sauce to make a filling.

6. Divide the oil into 20 grams and the oil into 12 grams.

7. Take a peel bag into a peel bag, wrap all the peels in peel bags, and cover with a preservative film to prevent moisture from leaking from the dry peel

8. Take a wrapped dough and grow a tongue.

Steps 9 to 12

9. Roll from the longer side

10. Press the rear button twice, turn the clock back 90 degrees, and the button grows tongue-shaped.

11. Roll up from the longer side and then pull up upright.

12. It is a medium-thick, thin, round skin.

Steps 13 to 16

13. Wrapped in cherry blossom filling and pressed into round cakes, cut into eight lobes with a gap in the middle

14. Roll each petal 90 degrees in one direction and press it into a petal shape.

15. You can also wrap the filling in a round cake and cut six petals, draw two knives on each petal, and pinch the outside of the petal with your thumb and forefinger to form a petal.

16. When all the cherry blossoms are ready, put them in the pan, put them in the middle layer of the oven, bake them at 200 degrees for about 25 minutes.

17. The temperature of the ovens varies, and the baking process is carefully observed to prevent baking paste.