1. Pour the ingredients in the soup into the pot and heat it to about 65 degrees away from the fire. Stir constantly to prevent sticking to the pot. After cooling, cover with plastic wrap and put it in the refrigerator for one hour.
2. Put all the ingredients of the main dough into the bread machine except butter and salt, and put in the soup and cherry sauce. Start a kneading program, which takes about 28 minutes.
3. About 10 minutes, add the softened butter and salt to continue the kneading process.
4. The kneaded dough reaches the expansion stage.
5. Put it in a pot and cover with plastic wrap to ferment at room temperature.
6. Fermented dough.
7. Knead and vent, let it rest for 5 minutes.
8. Rub into long strips.
9. Divide into 6 equal parts and let stand for 5 minutes.
10. Take a rolled long piece.
11. Roll up, as shown in the picture.
12. Roll up all and stand still for 5 minutes.
13. Roll into a long piece again.
14. Roll up symmetrically on both sides.
15. Put the smooth side up in the baking tray for second fermentation.
16. After fermenting to 1.5 times the size, sift in the high flour, and use a sharp knife to make a few cuts on the surface.
17. Put it in the oven (preheated at 150 degrees for 10 minutes in advance), and bake for 35 minutes at the lower level and take it out immediately.
18. Finished product
19. Finished product
20. Finished product
21. Sakura sauce: After picking and washing the cherry blossoms, put it in cold boiling water, rinse with an appropriate amount of salt, squeeze the water, and add an appropriate amount of sugar to pound it into a puree.
