Update, Making Recipe Cherry Blossom Sweet Bean Paste Roll Cake Practical Delicious

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13 ingredients, 12 steps, cooking Cherry Blossom Sweet Bean Paste Roll Cake

Good Morning all, at this time you get make recipe Cherry Blossom Sweet Bean Paste Roll Cake with 13 ingredients and 12 steps. Next this is how to make it, please observe carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 12 stages of easy cooking Cherry Blossom Sweet Bean Paste Roll Cake.

Ingredients for Cherry Blossom Sweet Bean Paste Roll Cake

1. It’s 1 : Sakura an.
2. It’s : Sponge Cake.
3. It’s 1 large : Egg.
4. Prepare 20 grams : Sugar.
5. It’s 25 grams : Rice flour.
6. Prepare 2 : leaves Salt-pickled sakura leaves.
7. You need 1 tsp : Soy milk or cow's milk.
8. You need 1 tsp : Vegetable oil.
9. You need : Gyuuhi.
10. Prepare 25 grams : Shiratamako.
11. Prepare 15 grams : Sugar.
12. You need 40 ml : Water.
13. You need 1 : Flour or katakuriko.

If all composition Cherry Blossom Sweet Bean Paste Roll Cake it’s ready, We’re going into the cooking stage. Below is how to making with fast.

Stages Cooking Cherry Blossom Sweet Bean Paste Roll Cake

1. I used an all-purpose tray that I bought from a dollar store for this recipe.
   
2. 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.
   
3. 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.
   
4. 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.
   
5. 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.
   
6. 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.
   
7. 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.
   
8. 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.
   
9. 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.
   
10. Check outfor how to make homemade cherry blossom sweet bean paste. Store-bought is OK to use as well.
    
11. This is the old photo that I was using for this recipe.
    
12. The roll cake smells even more delicious when wrapped in a sakura leaf.
    
13. Finish and Enjoy.

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