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Before you jump to Full of Spring Sakura Sable Cookies recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
Healthy eating is now much more popular than before and rightfully so. There are many illnesses associated with a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and hypertension. There are more and more efforts to try to get us to adopt a more healthy lifestyle and still it is also easier than ever to rely on fast, convenient food that is not good for our health. It is likely that a lot of people feel it will take lots of effort to eat a healthy diet or that they have to make a large scale change to their way of life. In reality, however, merely making a few small changes can positively impact daily eating habits.
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As you can see, it is not difficult to start to make healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to full of spring sakura sable cookies recipe. To cook full of spring sakura sable cookies you only need 6 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to make Full of Spring Sakura Sable Cookies:
- You need 55 grams Unsalted butter (cultured is best)
- Use 30 grams Powdered sugar
- Use 10 grams Egg yolk
- Get 70 grams Cake flour
- Provide 8 grams+18 flowers . Salted pickled sakura flowers
- Use 1 Sucre crystal (or granulated sugar)
Steps to make Full of Spring Sakura Sable Cookies:
- Cut the unsalted butter into 1 cm cubes and let it return to room temperature (during the winter, heat the oven to about 30°C and to melt for about 20 minutes).
- Rinse the sakura well in running water, soak in lots of water for 30 minutes to remove the salt, and dry thoroughly with a paper towel.
- Pick out 18 pretty ones for garnish, and mince 8 g for the dough.
- Add the powdered sugar to the unsalted butter in several batches, and stir well with an egg beater.
- Add the egg yolks and mix together well.
- Add half of the sifted cake flour, mix with a wooden spatula, then add the rest of the flour and minced sakura, mix until it becomes one lump, and let sit in the fridge for 2 hours.
- Roll up into a 22 cm long log shape, wrap up in baking paper, and chill in the fridge for an hour.
- Press the dough lightly with a moistened tea towel to dampen it just a bit. Spread out the sucre crystal in a shallow dish, and roll the dough around to coat the surface.
- Cut into 1.2 cm thick pieces, line up on some baking paper, slightly press the sakura garnish into each cookie dough, and bake in a 180°C oven for 16 minutes.
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