Cherry Blossom Sweet Bean Paste Roll Cake
Cherry Blossom Sweet Bean Paste Roll Cake

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, cherry blossom sweet bean paste roll cake. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Great recipe for Cherry Blossom Sweet Bean Paste Roll Cake. The yuzu an roll cake that I made for New Year's was such a hit that I decided to try making a cherry blossom version. The large seasonally-designed, soft and sweet wagashi served alongside matcha tea is largely made from adzuki. Take that same bean paste, wrap in in a flour dough, steam it, and you have manju!

Cherry Blossom Sweet Bean Paste Roll Cake is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Cherry Blossom Sweet Bean Paste Roll Cake is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have cherry blossom sweet bean paste roll cake using 13 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Cherry Blossom Sweet Bean Paste Roll Cake:
  1. Make ready 1 Sakura an
  2. Get Sponge Cake
  3. Take 1 large Egg
  4. Prepare 20 grams Sugar
  5. Prepare 25 grams Rice flour
  6. Take 2 leaves Salt-pickled sakura leaves
  7. Prepare 1 tsp Soy milk or cow's milk
  8. Make ready 1 tsp Vegetable oil
  9. Prepare Gyuuhi
  10. Get 25 grams Shiratamako
  11. Take 15 grams Sugar
  12. Take 40 ml Water
  13. Get 1 Flour or katakuriko

Remove ice cream freezer bowl and paddle from freezer. Put top on machine, lock cover and turn on. For a deliciously unique and charming cake experience this Easter, look no further than this enchanting sakura cherry blossom swiss roll. An attractive pale pink in colour, this swiss roll derives its cherry blossom flavour through the use of sakura-an; a type of bean paste made with crushed and pickled sakura cherry blossom petals for a mildly sweet, floral flavour.

Steps to make Cherry Blossom Sweet Bean Paste Roll Cake:
  1. I used an all-purpose tray that I bought from a dollar store for this recipe.
  2. Let the egg and soy milk warm to room temperature. One you have rinsed the sakura leaves, leave them to soak in fresh water for 2-3 hours to remove the saltiness. Pat the leaves dry and finely chop them.
  3. Crack the egg into a bowl and whisk it with an electric mixer on high speed. Add the sugar in 3 portions and continue to whisk until the mixture is thick. Then reduce the speed and continue to whisk until smooth.
  4. Add the rice flour and chopped sakura leaves into the mixture and mix them in gently with the whisk. (Do this by scooping up batter from the bottom and dropping it back into the bowl.) Switch to using a spatula and mix in the soy milk.
  5. Pour the mixture into a baking tray lined with parchment paper and bake it for 5 minutes at 180°C. Place the cake inside a large plastic bag and leave it to cool.
  6. Making the gyuuhi Mix the shiratamako and sugar together in a heat-proof container. Add the water and mix further, before covering the container loosely with cling film and heating for 30 seconds in the microwave.
  7. Take the mixture out of the microwave, give it a quick stir with a spatula, and then put it back in again for another 30 seconds. If it needs more time then heat it for a further 30 seconds. Once glossy, turn the mixture out onto a layer of katakuriko.
  8. Dust your hands with flour and stretch the mixture out so that it is longer than the sponge. Spread the cherry blossom sweet bean paste over the sponge from Step 5 and place the roll of gyuuhi on top of the edge of the sponge that's closest to you. Then roll the sponge up in one go.
  9. Place the roll cake seam-down and wrap it in cling film. Leave the roll to sit for 2-3 hours, then cut into slices, and serve.
  10. Check outfor how to make homemade cherry blossom sweet bean paste. Store-bought is OK to use as well.
  11. This is the old photo that I was using for this recipe.
  12. The roll cake smells even more delicious when wrapped in a sakura leaf.
  13. Ready to serve and ENJOY!

For a deliciously unique and charming cake experience this Easter, look no further than this enchanting sakura cherry blossom swiss roll. An attractive pale pink in colour, this swiss roll derives its cherry blossom flavour through the use of sakura-an; a type of bean paste made with crushed and pickled sakura cherry blossom petals for a mildly sweet, floral flavour. This delicate pink version of the snow-capped Mont Blanc dessert should be named Mont Rose! The shiroan (white sweet bean paste) milk mousse is enveloped by a sakura-scented buttercream, creating the cake's signature mountain shape. It's topped with sakura petal-infused whipped cream and a salt-pickled cherry blossom.

So that’s going to wrap it up for this exceptional food cherry blossom sweet bean paste roll cake recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!