Sakura Mochi
1.
Here is a brief talk about the practice of cherry sauce. Choose eighty-sakura that is about 80% open, soak in light salt water, and then wash and dry the surface. I usually spread it out for one night
2.
After drying the surface water, remove the petals and add white sugar at the ratio of 500g Yae Sakura to 600g sugar.
3.
I do a lot of it. I wash my hands and rub them with my hands. I rub them until the petals are all shattered and no petals can be seen. This can be placed in a sterilized container and sprinkled with sugar on the surface. Keep sealed. Usually it is fine for a few years. The taste will be better after fermentation, and the bitterness and astringency of the flowers will be basically gone
4.
Stir-fried glutinous rice flour or oven-baked. I baked it in the oven at 150 degrees for 8 minutes
5.
I used a sealed and fermented cherry sauce and added glutinous rice flour. The main purpose of adding glutinous rice flour is to absorb the moisture in the sauce.
6.
Mix evenly and set aside
7.
Because I am afraid that the ratio of shortbread and water and oily skin will be listed in the ingredient list, some people will not be able to figure it out, so I specifically explain it here. Pastry ingredients: lard 50g, flour 100g.
8.
Knead evenly and form a shortbread dough
9.
Water and oily skin materials: 350 grams of flour, 80 grams of butter, 10 grams of lard, 150 grams of boiling water, 5 grams of inverted syrup. You can also use lard instead of butter here. I like to use butter. It doesn't feel greasy and has a milky flavor. It's delicious. Pure butter pastry is not particularly crisp, so I used two kinds of fats. The invert syrup is used to make the puff pastry look beautiful after it is baked. It can be used without or without it, or it can be replaced with the same amount of honey.
10.
Use boiled water for the water. Use boiled water to dissolve the fat. The puff pastry will be crispier. This method can be taught to me by the pastry technician.
11.
Add invert syrup to flour
12.
Let the melted grease and water cool to hand temperature and pour it into the flour
13.
Knead it into a smooth dough, which is water and oily dough
14.
Cover the two kinds of dough with plastic wrap or wet cloth for about 1 hour
15.
Wake up the dough: divide the shortbread into 10 grams, and the water and oil skin into 20 grams. The amount I gave was 10 pieces. I made a little bit more dough, and I am going to make a few rose cakes.
16.
Take a moisturizing agent to wrap the oily agent
17.
Roll it into a long strip, and then roll it up from one end. This action has to be repeated 3 times
18.
This is the dough after rolling 3 times. All the dough is made. When shooting this, I deliberately took it when I didn't fully roll it up. The shorter and fatter ones were rolled up 3 times, and the thinner ones were rolled up once, so that everyone can see the state clearly.
19.
The rolled agent is folded in half, and then rolled into a round piece. The skin I made is very thin, if it feels difficult, you can roll it out a little thicker, and the stuffing in the bag is less
20.
Each dose contains 30 grams of cherry blossom filling.
21.
Pack and squash
22.
Put it in the baking tray, I made a different shape because the fillings inside are different, so it’s easy to distinguish
23.
The oven is heated at 170 degrees, and the lower heat is preheated at 150 degrees. After preheating, put the middle layer on the lower side and bake for about 20 minutes
24.
Baked sakura pancakes, the skin looks browned, that's the credit of the inverted syrup, otherwise the skin looks white if you use lard. I like this kind of yellowish color
25.
Look at the cut, the skin is too crisp, I can’t keep it complete with a ceramic knife, everything is broken, a flower cake with a thin skin and a big filling, with glutinous rice flour in the filling, it tastes good .
Tips:
Adding glutinous rice flour to the filling can absorb water, and it tastes like glutinous. If you don’t have it, you can use cooked flour instead, but that taste is a bit powdery, not glutinous
