Step-by-Step Guide to Prepare Award-winning Sakura Blossom Kintsuba
Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Make Speedy Sakura Blossom Kintsuba. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Sakura Blossom Kintsuba, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sakura Blossom Kintsuba delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sakura Blossom Kintsuba is 9 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to prepare a few components. You can have Sakura Blossom Kintsuba using 10 ingredients and 7 steps. Here is how you cook it.
I didn't have enough preserved cherry leaves to make sakura-mochi, so I remembered that a cake I had once with chopped cherry leaves, anko and whipped cream in it was delicious. I tried making a wagashi (traditional Japanese sweet) that also had chopped cherry leaves, so I made kintsuba. These are perfect for Hinamatsuri (Girl's Day Festival).
When coating the squares with batter in Step 5, add a thin layer that is still enough to cover the surface properly for a nice finish. Even though it's a bother, pan-fry the battered squares one at a time. They cook fast so it doesn't take a lot of time. If you are using canned tsubu-an and it's a bit too loose, heat it through for a while to evaporate the excess moisture and make the tsubu-an stiffer. For 9 cakes. Recipe by Yukirinrin
Ingredients and spices that need to be Take to make Sakura Blossom Kintsuba:
- 600 grams Tsubu-an (chunky sweet azuki bean paste; canned is OK)
- 4 grams Powdered kanten
- 150 ml Water
- 5 leaves Salt-preserved cherry leaves
- 20 grams Shiratamako
- 100 ml Water
- 50 grams Cake flour
- 1 tbsp Sugar
- 1 tsp Vegetable oil
- 1 packet Salt-preserved cherry blossoms
Steps to make Sakura Blossom Kintsuba
- If you are going to make your own tsubu-an, refer to. Soak the salt preserved cherry leaves in plenty of water for about half a day to de-salt (change the water occasionally.) After the leaves have been de-salted, cut off the thick stem and finely chop the rest. Wash the salt off the cherry blossoms too, and leave to soak for a few hours in water.
https://cookpad.com/us/recipes/167797-taiyaki-style-snacks-with-a-sandwich-press - Combine the powdered kanten and 150 ml of water and mix well. Cook over medium heat while stirring until it comes to a boil. Turn the heat down to low, and simmer for about 2 minutes then turn off the heat.
- Put the tsubu-an in a heatproof container and add the kanten liquid little by little while mixing. Microwave for 4-5 minutes without covering. Take it out twice during that time to mix well. When the mixture has cooled, add the chopped cherry leaves and stir in.
- Pour the mixture into a square container (about 18 cm square) and chill until set in the refrigerator. When it has set completely, take it out of the container and cut into 9 squares.
- Add shiratama-ko to 100 ml of water little by little to dissolve. Add cake flour and sugar also, mix well and add vegetable oil too.
- Coat the cut squares from Step 4 thinly in batter, and cook in a frying pan that has been warmed over low heat, pressing the yokan squares down lightly on each side.
- Coat the side that will face up with the batter, press on a well dried cherry blossom, and cook until set.
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So that's going to wrap it up with this exceptional food Recipe of Any-night-of-the-week Sakura Blossom Kintsuba. Thank you very much for your time. I am confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!