Sakura Shushin
By VicentaLakin
Japanese snacks in the world of cuisine, the hand of a mighty mother! Make it simple, make it easy。
Recipe Recommendations
- warm water 100g
- white jelly 17g
- Boiling water 400g
- sugar 15g
- soybean powder appropriate amount
- brown sugar appropriate amount
- Salted cherry blossoms few
Steps for Sakura Shushin
1
Prepare the mold (or a small cup in a round arch). The salty cherry blossoms are salty and bubbled for an hour or two with warmer water. When the water cools, the hot water is replaced one or two times. After ablaze, it is placed in a mould, which uses kitchen paper to drain the excess water of the cherry blossom (and is not too dry)。
2
in the small pot, 100 g of open water is poured into 17 g of white powder and 15 g of sugar, which is mixed and melted with 400 g of boiling and hot water. if it's not melting well, put the pot on the stove and boil it with a little spoon。
3
Don't cook too long. The powder melts. Cut the handle of the cherry blossoms。
4
After the powder is boiled, the position of the cherry blossom is adjusted with a camera or chopstick or a spoon handle for three minutes. Cover it with a mold and keep pouring it in. (It can also be unfilled, or hemispheric)。
5
IT'S COOL, IT'S SOFT. RED SUGAR WITH A LITTLE WATER, BOILED TO A LITTLE SYRUP, WATERED NEXT TO THE GUACAMOLE, WITH SOYBEANS -- OK
6
♪ Beautiful and beautiful ♪Sakura Shushin Make Tips
i put 15 g sugar in it for taste. sweet relatives can add more sugar。