Sakura of Spring Matcha White Chocolate Sakura Brownie

Heat and melt the butter, cool it to about 50 degrees, add the white chocolate, and stir until the chocolate melts.

Add matcha powder and stir evenly.

Add sugar to the egg liquid and stir until the sugar melts.

Sift in the low-gluten flour and mix evenly.

Pour in the butter white chocolate matcha mixture and stir evenly to make a matcha brownie batter.

Wrap the mold with tin foil, spread butter around it, pour in the matcha brownie batter, and put it in the refrigerator to chill.

Soften the butter, add powdered sugar, and beat until the powdered sugar melts.

Add egg liquid and beat until butter and egg liquid are combined.

Sift in low-gluten flour and milk powder.

Cut and mix into dough.

Take 3 grams of dough, add a little yellow pigment, and make a yellow dough to make the flower center.

Put cactus fruit powder into the remaining dough to turn it into pink dough.

Use a mold to press out the cherry blossom shape.

Bake at 140 degrees. After baking for 10 minutes, cover with tin foil and bake for another 10 minutes. The total baking time is about 20 minutes.

Set the oven to 160 degrees, put in the brownies, and bake for 10 minutes to make the surface smoother.

Take it out of the oven, put the cherry blossom cookies on it, cover it with tin foil, and put it in the oven to bake for about 10 to 15 minutes.