Sakura Shushin
By VicentaLakin
Sakura, a traditional Japanese snack, eats one of the most coolest in the heat of summer. As you can imagine, a whole cherry blossom wrapped in a tumbled, round, big drop of water lying in your little plate like a pink summer
Recipe Recommendations
- ice water 200g
- warm water 400g
- sugar 10g
- cold boiled water 220g
- Salted cherry blossoms 4 to 5 flowers
- bean jelly 10g
- soybean powder appropriate amount
- sweetening
- other
- several hours
- ordinary
Steps for Sakura Shushin
1
taking 4 to 5 saline cherry blossoms, immersing for about 5 minutes with 200g water, with a little twirling with a twig, will help to melt the salt of the flowers
2
five more minutes of immersion with 200 g of warm water, and then shake with a twirl, and spread the flowers. and finally, 200 g of warm water with 10 g of sugar, soak the flowers for 10 minutes
3
220g cool water with 10g cool powder
4
Put the powder solution on the electromagnetic furnace and heat it up to the powder.
5
Throw the powder solution to three quarters of the spherical mold.
6
Put the bubbling cherry blossoms in the liquid, spread the cherries in the form of tatters.
7
When it's full, the cherry blossoms will bloom. Fire
8
The other half of the mold, the water in the dent of the mold, and the rest of the cooler solution into the ball with a small funnel until the mold is full
9
Put a heavy stone in the moldy groove
10
Natural cooling for 20 minutes
11
When the freeze is over, take it out. Sakura Shinto is fine
12
You can eat with soybeans
13
It's pink! You can actually put other flowers in it.Sakura Shushin Make Tips
When you're hotening the cool solution, you have to use a spoon to remove the white foam, so that bubbles don't affect beauty