2. 73 grams of butter, softened at room temperature, turned white, added with 30 grams of powdered sugar and 2 drops of vanilla extract, mixed well, added with sea salt, sieved in 100 grams of low-gluten flour and 30 grams of high-gluten flour, and stirred until there was no dry powder.

3. Knead into dough, wrap it in plastic wrap and freeze it in the refrigerator for 30 minutes.

4. Cut about 7 mm thick.

5. Arrange and spread cherry petals, and press them with kitchen paper to absorb excess water.

6. Preheat the oven 170 degrees, 165 degrees for 20 minutes.

7. Brew 2 ~ 3 salted cherry blossoms with boiling water.