Sakura Mochi

Sakura Mochi

1. Ingredients: about 8 low-gluten flour 100g, 20g glutinous rice flour, 30g icing sugar, 200g water, 10g oil, 100g red bean paste, some salted cherry leaves, some salted cherry blossoms, a little natural color powder first Wash the salted cherry leaves with water and soak

2. Soak the salted cherry blossoms in warm water

3. Put 100 grams of low-gluten flour, 20 grams of glutinous rice flour, and 30 grams of powdered sugar in a large pot

4. Add 200 grams of water in batches to the basin, stir vigorously with a manual whisk, and stir for a while, otherwise it will easily crack when the bag is wrapped.

5. Stir until all the gnocchi disappears and become a smooth batter with a certain consistency

6. Add a little natural color powder to make it pink.
TIPS: I use macaron toner. If you don’t have it, you can use red yeast rice powder, but the color of red yeast rice is red, so it won’t be so tender. You can also use freeze-dried strawberry powder, but freeze-dried strawberry powder. The color is relatively weak, if you want to make a pink and add a lot of it, it may affect the texture.

7. Add oil at the end

8. Stir well.

9. Brush a little oil on a flat-bottomed non-stick pan

10. Pour in a spoonful of batter and fry on low heat

11. No need to turn it over, it can be out of the pan when the batter is solidified

12. Put the fried noodles on the plate
TIPS: The dough is very soft and sticky when it comes out of the pan, do not touch or cover it with other dough. Wait to cool before operating

13. After the dough cools, put about 15 grams of red bean paste in the center

14. Then wrap the dough

15. Take a soaked salted cherry leaf

16. Wrapped in sakura mochi

17. Just put on the salted cherry blossoms

18. A high-value wagashi is ready