# Fourth Baking Contest and is Love to Eat Festival# Sakura Cake🌸

Name: # Fourth Baking Contest and is Love to Eat Festival# Sakura Cake🌸
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g All-purpose flour; 20g lard; 10g White sugar; 35g warm water; 100g Cherry blossom sauce; 20g Black sesame; 30g Glutinous rice flour; a little Whole egg liquid; a little White sesame

by Fresh water bamboo

4.9 (1)

Favorite

Difficulty

Hard

Time

Serving

Live up to the spring, live up to the delicacy, the cherry blossom season in April, it becomes a pink memory in a blink of an eye, "The ten-day cherry blossoms are deliberately blooming, and the flowers will cherish every day." So there is the cherry blossom cake, the crispy skin, the soft flower filling...It is a pity that the cherry blossom filling is mixed with black sesame seeds, which hides the original color of the cherry blossom sauce, but the aroma of the cherry blossoms still exists. Let’s share with friends 😄🌸🍩"

Ingredients

100g All-purpose Flour
20g Lard
10g White Sugar

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35g Warm Water
100g Cherry Blossom Sauce
20g Black Sesame
30g Glutinous Rice Flour
a little Whole Egg Liquid
a little White Sesame

# Fourth Baking Contest and is Love to Eat Festival# Sakura Cake🌸

1. The shortbread dough and the water and oily skin dough are reconciled separately, cover with plastic wrap and put in the refrigerator for 30 minutes

2. Prepare the stuffing materials, stir-fry glutinous rice flour, stir-fry black sesame seeds and make flour, and cherry sauce is pre-made

3. Mix together

4. Divide into 8 portions

5. Water oil skin and shortbread are also divided into 8 portions

6. Take a water and oily skin and squeeze it, wrap it in the dough, and wrap it with your left and right hands.

7. The wrapped pastry dough is closed down

8. Pack all

9. Roll into a beef tongue

10. Roll up

11. Finish all, with the mouth facing upwards, and cover with plastic wrap to relax for 15 minutes

12. Roll it out again

13. Roll up from the beginning

14. Roll all up, cover with plastic wrap and relax for 20 minutes

15. Fold both ends in the middle

16. Roll into a wafer

17. Put the cherry blossom filling

18. Wrap it and close it down

19. All done, put on the baking tray, squeeze slightly

20. Brush a layer of egg wash, sprinkle with white sesame seeds

21. Preheat the oven up and down to 160 degrees, middle level, 20 minutes

22. Baked sakura pancakes

23. The outer skin is crispy, the flower filling is fragrant and waxy

24. "Sakura blossoms on ten days, and it's a thousand times to go around the flowers", food retains memories, and life is still beautiful

Tips:
1. The oven time and temperature are adjusted according to the actual situation
2. Finally, the egg liquid and sesame seeds can be used or not, according to your own preferences