Sakura-Colored Japanese Confectionery
Sakura-Colored Japanese Confectionery

Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, sakura-colored japanese confectionery. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sakura-Colored Japanese Confectionery is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Sakura-Colored Japanese Confectionery is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook sakura-colored japanese confectionery using 17 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Sakura-Colored Japanese Confectionery:
  1. Take For Pink:
  2. Prepare 25 grams Domyojiko
  3. Get 25 grams Water
  4. Make ready 5 grams Caster sugar
  5. Get 1 dash Salt
  6. Prepare 1 Red food coloring
  7. Get For White:
  8. Take 25 grams Domyojiko
  9. Make ready 25 grams Water
  10. Get 5 grams Caster sugar
  11. Prepare 1 dash Salt
  12. Prepare For Filling:
  13. Take 30 grams Tsubu-an (1)
  14. Take 30 grams Tsubu-an (2)
  15. Get 10 grams Whipped cream
  16. Get 3 small strawberries
  17. Make ready 4 Salt preserved cherry blossom
Steps to make Sakura-Colored Japanese Confectionery:
  1. Put the domyojiko into separate bowls and add the water. Cover with plastic wrap and let sit for an hour.
  2. After one hour, fold in the mixture with a spatula. Microwave each bowl at 500W for 20-30 seconds.
  3. Once the mixture has been heated up, fold the sugar and salt into one of the domyojiko mixture with a spatula. This will be the white outer layer.
  4. Combine the other domyojiko mixture with the sugar, salt, and red food coloring with a spatula. Mix well until evenly colored. This will be the pink outer layer.
  5. Cover each bowl with a wet paper towel. Let cool at room temperature.
  6. Put the tsubu-an on a sheet of plastic wrap. Fold the plastic wrap into 6 cm square and stretch the tsubu-an. Remove the plastic wrap and cut the tsubu-an in a cross-shaped pattern to make 4 equal pieces.
  7. Cut the strawberries and position on top of the tsubu-an (with the cross section facing outwards).
  8. Mix the tsubu-an and whipped cream. Place the mixture on top of the strawberries. The filling is complete.
  9. Put the pink domyojiko on a piece of plastic wrap and fold it to make 3 cm wide strip.
  10. Using a rolling pin, flatten the stick into 25 cm strip.
  11. Follow the same steps and stretch the white domyojiko.
  12. As in Step 6, cut each strip in a cross-shaped pattern. Slice each piece vertically to make 8 white and pink domyojiko pieces each.
  13. Arrange the pink and white domyojiko pieces alternately and stick them together as shown in the picture.
  14. Place the filling in the center and wrap the filling. Top with the salt-preserved cherry blossoms, and it's done.
  15. Package it individually if you wish.

So that is going to wrap this up with this special food sakura-colored japanese confectionery recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!