Easiest Way to Make Yummy Cherry Blossom Sweet Bean Paste Roll Cake

There is a great number of meals out there, but is it safe and healthy? It'd be far better if we cooked ourselves for our family. Yet you are pressured about what menu to cook? Do not worry, uncover the finest Cherry Blossom Sweet Bean Paste Roll Cake recipes in basic terms here. And also uncover a number of other natural recipes here.

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Hopefully the data contained within the article above can add for your insights and references in regards to the importance of healthy living. Don't neglect to necessarily retain clean and necessarily exercise. Now's the time for us to cook the cherry blossom sweet bean paste roll cake recipe. To make cherry blossom sweet bean paste roll cake you need 13 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Cherry Blossom Sweet Bean Paste Roll Cake:

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

Steps to make 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..

Sakura Mochi with chewy and sticky rice cake on the outside, and sweet red bean paste filling on the inside! It's rolled into beautiful pink mochi balls and covered with an edible pickled cherry blossom leaf. This Japanese dessert recipe is quick to make at home and perfect for celebrating the spring season or other special occasions. Sweet bean paste-based cake without milk and butter. You can replace the paste with various paste: I used French marron cream.

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