Sakura-Colored Japanese Confectionery
Sakura-Colored Japanese Confectionery

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, sakura-colored japanese confectionery. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Sakura-Colored Japanese Confectionery is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Sakura-Colored Japanese Confectionery is something which I have loved my whole life. They’re fine and they look wonderful.

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

The ingredients needed to make Sakura-Colored Japanese Confectionery:
  1. Get For Pink:
  2. Take 25 grams Domyojiko
  3. Make ready 25 grams Water
  4. Get 5 grams Caster sugar
  5. Prepare 1 dash Salt
  6. Take 1 Red food coloring
  7. Prepare For White:
  8. Take 25 grams Domyojiko
  9. Get 25 grams Water
  10. Get 5 grams Caster sugar
  11. Take 1 dash Salt
  12. Take For Filling:
  13. Prepare 30 grams Tsubu-an (1)
  14. Prepare 30 grams Tsubu-an (2)
  15. Get 10 grams Whipped cream
  16. Prepare 3 small strawberries
  17. Take 4 Salt preserved cherry blossom
Instructions 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.

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