Sakura
By VicentaLakin
In April, the cherry blossom season, it turns out to be a pink memory: "Ten suns of cherry blossoms bloom, and the flowers go round and round once again," and it keeps memories with good food, makes cherry sauce, and has cherry cakes, soothing skins, soft flowers... It's a pity I've been mixed up in the black sesame, covering up the original color of the cherry sauce, but the smell of the cherry blossom still exists
Recipe Recommendations
- medium-gluten flour 100g
- lard 20g
- white granulated sugar 10g
- warm water 35g
- Sakura sauce 100g
- black sesame 20g
- glutinous rice flour 30g
- whole egg liquid a little
- white sesame a little
- sweetening
- roast
- several hours
- senior
Steps for Sakura
1
The soufflés and aqueous pasta are reconciled
2
Get ready to make the material, the rice is cooked, the black sesame is made of powder, the cherry sauce is prepared in advance
3
Mixed
4
Split eight
5
水油皮和油酥也Split eight
6
Take a tarp and flatten it, wrap it in the souffle
7
Packed garbs down
8
Pack them all up
9
It's a cow's tongue
10
Shade
11
Make sure you keep your mouth shut for 15 minutes
12
Again
13
从一头开始Shade
14
All right, all right
15
Both heads to the middle
16
A circle
17
Put it in the cherry pie
18
Wrap it up and shut it down
19
All done. Put it on the grill
20
Brush an egg fluid and spill white sesame
21
The oven preheats 160 degrees, mid-level, 20 minutes
22
I'll cook the cherry pie
23
Screech skin, fragrance
24
"Ten cherry blossoms are blooming and the flowers go round and round." "Fine foods keep memories. Life is still good."Sakura Make Tips
One, the oven time and temperature will be adjusted to the actual situation, and the egg fluid and sesame will be used for the final brush