Cherry Blossom Sweet Bean Paste Roll Cake. Butter a roll cake sheet pan and line with parchment paper. Cherry Blossom Sweet Bean Paste Roll Cake. The yuzu an roll cake that I made for New Year's was such a hit that I decided to try making a cherry blossom version.
One of these days I will find a bottle of Sakura extract (not available in US) and will bake to my heart's content.
Sakura mochi is a Japanese dessert that is pink, just like the sakura (cherry blossom flowers) and is made of sweet glutinous rice and filled with a sweet red bean paste.
It is wrapped in a pickled sakura leaf which is edible.
You can cook Cherry Blossom Sweet Bean Paste Roll Cake using 13 ingredients and 12 steps. Here is how you cook it.
Ingredients of Cherry Blossom Sweet Bean Paste Roll Cake
- It's 1 of Sakura an.
- You need of Sponge Cake.
- You need 1 large of Egg.
- You need 20 grams of Sugar.
- It's 25 grams of Rice flour.
- You need 2 of leaves Salt-pickled sakura leaves.
- It's 1 tsp of Soy milk or cow's milk.
- Prepare 1 tsp of Vegetable oil.
- Prepare of Gyuuhi.
- It's 25 grams of Shiratamako.
- You need 15 grams of Sugar.
- You need 40 ml of Water.
- It's 1 of Flour or katakuriko.
Traditionally, this dessert is enjoyed during Hinamatsuri (Japanese Girls' Day) to. Cherry Blossom Raindrop Cake. featured in How To Make Mesmerizing Japanese Desserts. Gently squeeze the flowers to remove the calyxIn. In an ice ball tray, place the cherry blossoms in the bottom and pour the agar-sugar.
Cherry Blossom Sweet Bean Paste Roll Cake instructions
- I used an all-purpose tray that I bought from a dollar store for this recipe..
- Let the egg and soy milk warm to room temperature. One you have rinsed the sakura leaves, leave them to soak in fresh water for 2-3 hours to remove the saltiness. Pat the leaves dry and finely chop them..
- Crack the egg into a bowl and whisk it with an electric mixer on high speed. Add the sugar in 3 portions and continue to whisk until the mixture is thick. Then reduce the speed and continue to whisk until smooth..
- Add the rice flour and chopped sakura leaves into the mixture and mix them in gently with the whisk. (Do this by scooping up batter from the bottom and dropping it back into the bowl.) Switch to using a spatula and mix in the soy milk..
- Pour the mixture into a baking tray lined with parchment paper and bake it for 5 minutes at 180°C. Place the cake inside a large plastic bag and leave it to cool..
- Making the gyuuhi Mix the shiratamako and sugar together in a heat-proof container. Add the water and mix further, before covering the container loosely with cling film and heating for 30 seconds in the microwave..
- Take the mixture out of the microwave, give it a quick stir with a spatula, and then put it back in again for another 30 seconds. If it needs more time then heat it for a further 30 seconds. Once glossy, turn the mixture out onto a layer of katakuriko..
- Dust your hands with flour and stretch the mixture out so that it is longer than the sponge. Spread the cherry blossom sweet bean paste over the sponge from Step 5 and place the roll of gyuuhi on top of the edge of the sponge that's closest to you. Then roll the sponge up in one go..
- Place the roll cake seam-down and wrap it in cling film. Leave the roll to sit for 2-3 hours, then cut into slices, and serve..
- Check outfor how to make homemade cherry blossom sweet bean paste. Store-bought is OK to use as well..
- This is the old photo that I was using for this recipe..
- The roll cake smells even more delicious when wrapped in a sakura leaf..
This listing is for a sakura/ cherry blossom roll cake phone charm. The cake is completely hand sculpted from polymer clay, and features a pink creamy filling, pink icing, and is topped with four salted cherry blossoms. Strawberry and Red Bean Paste Dorayaki. Japanese Kuri Youkan Chestnut Jelly Cake. An eye-catching floral branch makes this subtle cake stand out among the rest, and it's simple enough for beginning decorators as well as those who are more advanced.
