Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, sakura cherry blossom confectionery. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
I made Japanese traditional confectionery Wagashi Nerikiri,this time,i made Sakura(cherry blossom flowers) shaped nerikiri;) this type of Nerikiri is sold. Sakura Macarons and an Everlasting Cherry Blossom Instruction, a food drink post from the blog photisserie, written by Kathreinerle on Bloglovin'. Sakura (cherry blossom) sweets from Japan (cookies and twice baked bread).
Sakura Cherry Blossom Confectionery is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Sakura Cherry Blossom Confectionery is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook sakura cherry blossom confectionery using 8 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Sakura Cherry Blossom Confectionery:
- Make ready 6 pieces Sakura preserved in salt
- Prepare 40 grams Nagaimo (or yam potato, Japanese yam), grated
- Get 65 to 70 grams Sugar
- Make ready 50 ml Water
- Prepare 45 grams Joshinko
- Get 1/2 tsp Yomogi powder
- Prepare 40 grams Koshi-an
- Make ready 1/2 tsp Yukari
While cherry blossom is the term used to describe several trees of genus Prunus, its most commonly used to identify the Japanese cherry. Some of the species to naturally produce fruit, but many have been cultivated purely for ornamental use. The cherry tree can be spotted in countries including. Sakura tea is slightly salty and a very typical drink for celebrations such as weddings in Japan.
Steps to make Sakura Cherry Blossom Confectionery:
- Soak the sakura in water for 10 to 30 minutes to remove the salt content. Dry off with a paper towel.
- Create a mold of 17 (width) x 20 (length) x (at least) 3 cm (height) with a sheet of parchment paper and staple the four corners.
- Grate the nagaimo and measure out 40 g. Pour 40 g of the nagaimo, half the sugar, and half the listed amount of water into a mortar and pestle. Once mixed, add in the other halves and mix again.
- Once mixed, add in the joshinko and grind with the pestle. Once it comes together, set aside 20 g of it. Mix in the yomogi powder (or matcha) to the portion set aside.
- Spread out the joshinko dough from Step 4 on the mold. Then, spread out the yomogi dough from Step 4 in the middle. Arrange the 6 pieces of sakura on one side.
- Steam in a steamer for 10 to 15 minutes.
- Mix the yukari into the koshi-an (add 1 teaspoon - 1 tablespoon of flour if it seems too soft). Microwave for about 1 minute to let the liquid evaporate, and roll it out into a stick.
- Once steamed, flip it over onto a tightly wrung out towel, and carefully peel off the parchment paper by applying some water as needed.
- Place the bean paste stick on one end and roll it up tightly.
- Once it cools off a bit, cut with a wet knife. To create cleanly cut pieces, wipe off any residue on the knife and wet again after each cut.
The flower unfolds in the hot water and adds beauty to the elegant flavor of the cherry blossoms. Check out the recipe below! - allabout-japan.com. Take your mechanical keyboard to Hanamura with these handcrafted cherry blossom keycaps! Can also be used as arrow keys (though tops are profiled to match WASD). "Flowers" mean "cherry blossoms", as they say, and Cherry blossoms are special to Japanese culture that values the four seasons. Explore museums and play with Art Transfer, Pocket.
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