Simple Way to Prepare Any-night-of-the-week Sakura-Colored Japanese Confectionery

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, Simple Way to Prepare Favorite Sakura-Colored Japanese Confectionery. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Sakura-Colored Japanese Confectionery, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sakura-Colored Japanese Confectionery delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sakura-Colored Japanese Confectionery is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Sakura-Colored Japanese Confectionery using 17 ingredients and 15 steps. Here is how you can achieve that.

My mother came up with this Japanese confectionery recipe. Layered filling consisting of tsubu-an, strawberries, and cream tsubu-an is wrapped with pink and white domyojiko. Lightly moisten your hands when wrapping to keep the domyojiko layer from sticking to your hands. However, do not wet your hands too much! Recipe by Myumako

Ingredients and spices that need to be Get to make Sakura-Colored Japanese Confectionery:

1. For Pink:
2. 25 grams Domyojiko
3. 25 grams Water
4. 5 grams Caster sugar
5. 1 dash Salt
6. 1 Red food coloring
7. For White:
8. 25 grams Domyojiko
9. 25 grams Water
10. 5 grams Caster sugar
11. 1 dash Salt
12. For Filling:
13. 30 grams Tsubu-an (1)
14. 30 grams Tsubu-an (2)
15. 10 grams Whipped cream
16. 3 small strawberries
17. 4 Salt preserved cherry blossom

Instructions to make to make Sakura-Colored Japanese Confectionery

1. Put the domyojiko into separate bowls and add the water. Cover with plastic wrap and let sit for an hour.
2. After one hour, fold in the mixture with a spatula. Microwave each bowl at 500W for 20-30 seconds.
3. Once the mixture has been heated up, fold the sugar and salt into one of the domyojiko mixture with a spatula. This will be the white outer layer.
4. Combine the other domyojiko mixture with the sugar, salt, and red food coloring with a spatula. Mix well until evenly colored. This will be the pink outer layer.
5. Cover each bowl with a wet paper towel. Let cool at room temperature.
6. Put the tsubu-an on a sheet of plastic wrap. Fold the plastic wrap into 6 cm square and stretch the tsubu-an. Remove the plastic wrap and cut the tsubu-an in a cross-shaped pattern to make 4 equal pieces.
7. Cut the strawberries and position on top of the tsubu-an (with the cross section facing outwards).
8. Mix the tsubu-an and whipped cream. Place the mixture on top of the strawberries. The filling is complete.
9. Put the pink domyojiko on a piece of plastic wrap and fold it to make 3 cm wide strip.
10. Using a rolling pin, flatten the stick into 25 cm strip.
11. Follow the same steps and stretch the white domyojiko.
12. As in Step 6, cut each strip in a cross-shaped pattern. Slice each piece vertically to make 8 white and pink domyojiko pieces each.
13. Arrange the pink and white domyojiko pieces alternately and stick them together as shown in the picture.
14. Place the filling in the center and wrap the filling. Top with the salt-preserved cherry blossoms, and it's done.
15. Package it individually if you wish.

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So that is going to wrap it up with this exceptional food Recipe of Award-winning Sakura-Colored Japanese Confectionery. Thanks so much for your time. I'm confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!