Sakura Tsuda
By VicentaLakin
April, it's a flower season, it's a warm season, it's like April, it's like sun, it's like spring, it's like April. In April, during the rich season of cherry blossoms, light pink petals fell by the wind, as countless elves danced in the air as if they were dreams. cherry blossoms are beautiful, pure and brief, and they will make you remember her short but eternal brightness! The salt of cherry blossoms increases the sweetness of the food, its lovely colours, its salty tastes, each taste of it, as if it had returned to the prime of the tree in April, and the cherry blossoms were so romantic。
Recipe Recommendations
- low-gluten flour 40 grams
- egg yolk of 5
- protein of 4
- unsalted butter 40 grams
- soft white sugar 90 grams
- white chocolate 60 grams
- light cream 180 ml
- Salted cherry blossoms appropriate amount
- milk fragrance
- baking
- several hours
- senior
Steps for Sakura Tsuda
1
Light cream and white chocolate are boiled out of the fire。
2
The ice-free water plasters the chocolate cream to light, moving to refrigerators for more than six hours。
3
Salted cherry blossoms wash salt with fresh water and are drenched。
4
Butter is boiled from a small fire to melt and remains to be used。
5
Yellow, protein separation。
6
Add 30 grams of sugar to the yolk。
7
7. Eggregated eggs are yellow, slightly swollen in size, and are created by a tattooed path。
8
The protein was hit in a thick bubble at a low speed and was added to 60 grams of sugar three times。
9
It's about 7 distributions, as illustrated。
10
Put the yolk paste in the protein and mix it evenly。
11
Sift low powder and roll it to dry powder with a rubber razor。
12
The butter drops into the paste and is quickly evenly rolled。
13
The paste falls into the mold, the bubbles fall down a few times on the table and the cherry blossoms are placed on the paste of the cake。
14
The oven is pre-heated at 200 degrees to bake a saloon with 12-15 minutes of mid-level and baked; the cake comes out of the oven and is attached to the grill, tearing out the oil sheet。
15
The chocolate cream was removed with an electric omelet medium to eight distributions。
16
We'll put the cream on the cake。
17
Cake rolls up, wraps it in a membrane and freezes it in the fridge。
18
Take out the cut and enjoy it。