Recipe of Japanese Confectionary - Sakuranbo Cherries

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, japanese confectionary - sakuranbo cherries. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Japanese Confectionary - Sakuranbo Cherries is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. Japanese Confectionary - Sakuranbo Cherries is something which I’ve loved my whole life.

Great recipe for Japanese Confectionary - Sakuranbo Cherries. It's cherry season, so I wanted to make some traditional sweets. When you think of "sakuranbo" usually it's made from nerikiri and sugar, but I made it with rice flour.

Steps to Prepare Japanese Confectionary - Sakuranbo Cherries

To begin with this recipe, we must first prepare a few ingredients. You can cook japanese confectionary - sakuranbo cherries using 7 ingredients and 16 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Japanese Confectionary - Sakuranbo Cherries:

1. Make ready 5 grams Shiratamako
2. Prepare 15 grams Joshinko
3. Prepare 30 grams Caster Sugar
4. Make ready 30 ml Water (for the uirou)
5. Make ready 1 grams Powdered kanten
6. Take 120 ml Water (for the kanten)
7. Make ready 1 dash Natural food coloring - yellow and red

Aishiau futari shiawase no sora Tonari dooshi anata to atashi sakuranbo. Techou hiraku to mou ninentatsu naatte Yappa jikkan suru ne nandaka teretari suru ne Sou iya HIDOI KOTO mo sareta shi HIDOI KOTO mo iutta shi Nakami ga ippai tsumatta amai amai mono desu. Download royalty-free Japanese Sakuranbo or in English is known as cherry. It was released in both a CD+DVD and CD formats.

Instructions

Steps to make Japanese Confectionary - Sakuranbo Cherries:

1. Wash the cherries and pat dry.
2. Prepare the uirou. Put the shiratamako in a heatproof bowl, add a small amount of water, and dissolve.
3. Add the joshinko, mix, add the remaining water, and mix well.
4. Add the sugar and mix well until no longer floury.
5. Lightly wrap with plastic wrap and heat in the microwave for 1 minute. Remove from the microwave, then knead well with a moistened wooden spatula or spoon.
6. Wrap in plastic again, then microwave for 1 minute.
7. Remove from the microwave, then knead well again with a moistened spatula or spoon. The uirou dough is ready.
8. Once cooled, divide into two pieces. Dissolve the food coloring in water, coloring one part with the yellow, one with red.
9. Roll out both pieces of dough. Cut out the pieces, adjusting the color as necessary.
10. Bring the cut out pieces together to make a natural cherry-like color.
11. Roll it out again, then wrap a cherry into it.
12. Make the kanten liquid. It's actually prettier with sugar added, but the dough already has a good amount of sugar, so this is just to adjust the texture.
13. Put the powdered kanten into a heatproof bowl, add 120 ml of water, and mix lightly.
14. Microwave for about 2 minutes, remove from the microwave, and mix well. It's ready when the powder has completely dissolved.
15. When the kanten has cooled (right before it gets hard), use a spoon to coat the uirou with it.
16. Once the kanten coating has hardened, it's done.

Yuzu umeshu (plum wine with yuzu citrus) is added to give further complexity to the flavour, and a topping of ginger ale provides a delightful sharpness and fizz. However, Sakuranbo is different than ordinary Cherry. These are ordinary Cherries, comes from Prunus avium species, we. The differences between Prunus avium cherries and most of Sakuranbo are the size and taste. Sakuranbo has smaller size than wild cherry.

As simple as that Steps to Make Japanese Confectionary - Sakuranbo Cherries

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