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Before you jump to Cherry Blossom Sweet Bean Paste Roll Cake recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.
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There are a lot of things that work toward your getting healthy. Extensive gym visits and directly defined diets are not always the answer. It is the little things you choose each day that really help you with weight loss and getting healthy. Make shrewd choices every day is a great start. Getting as much exercise as possible is another factor. The numbers on the scale aren't the only indication of your health levels. You need to help make your body as strong it can be.
We hope you got benefit from reading it, now let's go back to cherry blossom sweet bean paste roll cake recipe. To make cherry blossom sweet bean paste roll cake you only need 13 ingredients and 12 steps. Here is how you do it.
The ingredients needed to cook Cherry Blossom Sweet Bean Paste Roll Cake:
- Provide 1 of Sakura an.
- You need of Sponge Cake.
- Use 1 large of Egg.
- You need 20 grams of Sugar.
- Provide 25 grams of Rice flour.
- Get 2 of leaves Salt-pickled sakura leaves.
- Prepare 1 tsp of Soy milk or cow's milk.
- You need 1 tsp of Vegetable oil.
- Take of Gyuuhi.
- Get 25 grams of Shiratamako.
- You need 15 grams of Sugar.
- Get 40 ml of Water.
- Provide 1 of Flour or katakuriko.
Steps to make Cherry Blossom Sweet Bean Paste Roll Cake:
- I used an all-purpose tray that I bought from a dollar store for this recipe..
- Let the egg and soy milk warm to room temperature. One you have rinsed the sakura leaves, leave them to soak in fresh water for 2-3 hours to remove the saltiness. Pat the leaves dry and finely chop them..
- Crack the egg into a bowl and whisk it with an electric mixer on high speed. Add the sugar in 3 portions and continue to whisk until the mixture is thick. Then reduce the speed and continue to whisk until smooth..
- Add the rice flour and chopped sakura leaves into the mixture and mix them in gently with the whisk. (Do this by scooping up batter from the bottom and dropping it back into the bowl.) Switch to using a spatula and mix in the soy milk..
- Pour the mixture into a baking tray lined with parchment paper and bake it for 5 minutes at 180°C. Place the cake inside a large plastic bag and leave it to cool..
- Making the gyuuhi Mix the shiratamako and sugar together in a heat-proof container. Add the water and mix further, before covering the container loosely with cling film and heating for 30 seconds in the microwave..
- Take the mixture out of the microwave, give it a quick stir with a spatula, and then put it back in again for another 30 seconds. If it needs more time then heat it for a further 30 seconds. Once glossy, turn the mixture out onto a layer of katakuriko..
- Dust your hands with flour and stretch the mixture out so that it is longer than the sponge. Spread the cherry blossom sweet bean paste over the sponge from Step 5 and place the roll of gyuuhi on top of the edge of the sponge that's closest to you. Then roll the sponge up in one go..
- Place the roll cake seam-down and wrap it in cling film. Leave the roll to sit for 2-3 hours, then cut into slices, and serve..
- Check outfor how to make homemade cherry blossom sweet bean paste. Store-bought is OK to use as well..
- This is the old photo that I was using for this recipe..
- The roll cake smells even more delicious when wrapped in a sakura leaf..
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