Sakura water Shingen cake

Overview

Sakura Suishingen Mochi, as a traditional Japanese snack, is the most refreshing and refreshing thing to eat on a hot summer day. Can you imagine that a whole cherry blossom is wrapped in crystal clear, round and large water droplets, lying on your small plate, as if you are carrying the entire pink summer

Tags

• dessert
• little fresh
• afternoon tea
• japanese food
• summer recipes
• students
• cold water
• jelly
• salted cherry blossoms
• soybean flour
• sugar
• warm water
• ice water

Ingredients

Steps

1. 1 Take 4 to 5 salted cherry blossoms and soak them in 200g of water for about 5 minutes. During this period, use tweezers to gently stir them, which will help soak out the salt in the flowers

   

2. 2 After soaking in 200g warm water for 5 minutes, use tweezers to gently shake the stems to stretch the flowers. Finally, add 10g sugar to 200g warm water and soak for 10 minutes. Continue to stretch the flowers

   

3. 3 Add 10g jelly to 220g of cold water. Stir evenly

   

4. 4 Place the jelly solution on the induction cooker and heat over low heat until the powder melts and small bubbles appear. Use a spoon to scoop out the white bubbles.

   

5. 5 Pour the jelly solution into three-quarters of the spherical mold.

   

6. 6 Use tweezers to put the soaked cherry blossoms into the liquid. Use the tweezers to stretch the cherry blossoms.

   

7. 7 After stretching, ensure that the cherry blossoms bloom fully

   

8. 8 Then cover the other half of the mold, pour water into the groove of the mold, and then pour the remaining jelly solution into the sphere through a small funnel until the mold is full

   

9. 9 Place heavy stones in the mold groove

   

10. 10 Cool naturally for 20 minutes, then refrigerate for 20 minutes

    

11. 11 After freezing, take it out and the sakura water shingen cake is ready!

    

12. 12 Crystal clear! You can sprinkle it with soybean flour and eat it together

    

13. 13 So pink! In fact, you can also put other flowers inside.