For those who want to enjoy spring at home. white bean paste
I made a milk pudding cake like Japanese sweets. How to make ↓↓
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▷GOODS
cake mold
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Cherry blossom powder(Sakura powder)
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Edible gold leaf
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White bean paste powder
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Salted cherry blossoms(Salted Sakura)
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White sugar
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▷Recipe
[material]
[Sakura pudding]
White bean paste…100~150g
(Powder...50g Water...130ml White sugar...80g Salt...a small amount)
White sugar...1teaspoon
Milk...200ml
Fresh cream...100ml
Sheet gelatin...8g
Sakura powder...3 tsp
[Sakura Jelly]
Granulated sugar...30g
Water...180ml
White wine...1 tablespoon
Sheet gelatin...5g
Gold leaf...appropriate amount
Salted cherry blossoms...appropriate amount
[How to make]
Advance preparation
1. Wash the salted cherry blossoms and soak them in sugar water overnight.
*Not included in quantity
0:00 Beginning
1:05 Make cherry jelly. Heat water, granulated sugar, and white wine in a small saucepan.
1:41 Mix well until dissolved.
2:05 Soak the gelatin sheets in water for about 1 minute to soften them.
2:19 Add the softened gelatin sheets to a small pan and mix until dissolved.
2:39 Drain the salted cherry blossoms.
3:07 Cool the jelly liquid with ice water.
3:22 Pour the jelly liquid into the angel cake mold.
3:32 Float the salted cherry blossoms in the jelly liquid.
4:07 Chill in the refrigerator until solid. About 1 to 2 hours.
4:17 Making white bean paste.
4:33 Add white bean powder and water to a small pan and heat.
5:00 When it gets warm, add white sugar and salt.
5:22 Boil down while mixing. When the viscosity comes out, stop the fire.
5:53 Reduce 100g~150g of white bean paste.
6:14 Make cherry milk pudding.
6:30 Put milk and white sugar in a small pan and heat.
6:51 When it gets warm, add white bean paste and mix.
7:19 Add cherry powder.
7:29 Mix with a whisk.
7:37 Add fresh cream.
7:57 Soak the gelatin sheets in water for about 1 minute to soften them.
8:09 Add the softened sheet gelatin to a small pan and mix until dissolved.
8:26 Cool the milk pudding with ice water.
8:54 Pour the milk pudding liquid into the angel cake mold.
9:13 Pour the excess milk pudding into another glass.
9:19 Chill in the refrigerator until solid. About 3-4 hours.
9:48 Remove the pudding from the mold by soaking it in hot water of about 40℃.
10:07 Apply gold leaf.
10:19 Completion and tasting.
[POINT]
1. Sakura jelly uses granulated sugar to make the jelly more transparent.
White sugar can also be substituted.
2. If the jelly in the first layer is too hard, it will easily separate from the second layer.
Pour the second layer of jelly liquid until it feels a little soft.
We recommend pouring it in.
3. Cherry blossom milk pudding tends to become lumpy after adding cherry blossom powder.
You can use a whisk to soften it.
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▷Camera
Canon EOS R6
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三脚 Manfrotto
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Негізгі бет Ойын-сауық 🧊How to make cherry blossom(Sakura) milk pudding cake.
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