Five Centimeters Per Second-"sakura Water Shingen Cake"

Name: Five Centimeters Per Second-"sakura Water Shingen Cake"
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 8g White jelly; 25g White sugar; Some Salted sakura; (Black syrup) moderate amount Cooked Soy Flour

by Seven points

4.6 (1)

Favorite (1)

Difficulty

Easy

Time

10m

Serving

2

For the #玫瑰水信玄饼# with a speed of five centimeters per second, if the cherry blossoms fall at a speed of 5 centimeters per second, how long does it take for the two hearts to get close? When I was young, when I watched #secspeed5cm#, the feeling that once important people are slowly moving away with the passage of time is very uncomfortable. When I grow up, I feel that the cherry blossoms are beautiful when they fall.
Sakura Mizushingen Mochi is a traditional Japanese snack. It is made from glutinous rice flour to make soft rice cakes and dipped in soybean flour to eat. Today, let’s make this superb Japanese snack~

More video recipes welcome to harass Weibo/WeChat public account: Qidianshifen"

Ingredients

8g White Jelly
25g White Sugar
Some Salted Sakura
(Black syrup) moderate amount Cooked Soy Flour

Five Centimeters Per Second-"sakura Water Shingen Cake"

1. Soak the salted cherry blossoms in a warm medium (1-2 minutes) to help remove the excess saltiness in the salted cherry blossoms. It is also conducive to the blooming of the flowers to look better. If you change it a few times, the salty taste will not be retained. If you like to eat sweet and sour, you can change it 2.3 times

Five Centimeters Per Second-"sakura Water Shingen Cake" recipe

2. Pour an appropriate amount of boiling water into the small pot,

3. Put in 8g white jelly and 25g white sugar,

4. Stir it first,

5. Turn on the low heat and boil until it is boiling, then turn off the heat. Let it sit aside for three minutes, and the resulting Shui Xin Xuan Biscuit will be more crystal clear. Don’t take too long to cool and it will form. If it has been formed, you can reheat it and it will become liquid again~

6. Then pour it into the mold and it's 80% full

7. Put in the soaked cherry blossoms, and use toothpicks to make the blossoming shape, in order to make the cherry blossoms look better

8. Use a funnel to pour into the groove on the top of the mold. This step is to make it close tighter under pressure.

9. Leave it at room temperature for about an hour. If you like to eat cold, you can put it in the refrigerator for 20 minutes.

10. Ding ~ "Sakura Water Shingen Cake" with a speed of five centimeters per second is complete~~

11. High-value, low-calorie snacks, traditional Japanese snacks, the authentic way to eat is to dip cooked soybean powder and black syrup, you can also try honey or condensed milk, cherry blossoms can also be replaced with your favorite fruit, highly recommend strawberries ~~