Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, kanten wagashi:"sakura". It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Kanten Wagashi "Sakura" __ Yu-Art Kichijoji. We express the beauty of cherry blossoms and the falling beauty with Japanese sweets. The last flower to give to you 用日本的甜点表达樱花的美丽和落下的美。 Great recipe for Kanten Wagashi:"Sakura".
Kanten Wagashi:"Sakura" is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Kanten Wagashi:"Sakura" is something that I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can have kanten wagashi:"sakura" using 5 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Kanten Wagashi:"Sakura":
- Make ready 7.5 g Kona Kanten (Powder Agar)
- Make ready 300 ml Water
- Prepare 460 g Granulated Sugar
- Prepare 30 ml Sakura liqueur (flavor of cherry flowers & leaves)
- Make ready Red food coloring
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Steps to make Kanten Wagashi:"Sakura":
- Ingredients & mold
- Put 300ml of water in a pot. Add 7-7.5g of Kona Kanten (Powder Agar) and mix them. Heat it up on a medium flame to boiling. Turn down the flame. Simmer it for 1 min.
- Add 460g of Granulated Sugar and mix them on a medium flame.
- Once it boils, turn down the flame and sweat down until its amount decreases to 80-85%. Add 30ml of Sakura liqueur.
- Pour the half into a mold as passing through a strainer.
- Add red food coloring into the rest and colorize it. Pour it into a mold as passing through a strainer.
- Leave it to set.
- Unmold it on a parchment sheet. Cut it out in the shape of Sakura with a mold. (It's OK just cut it into bite-sized pieces.)
- Put the on a parchment sheet or a gridiron. (If you use a gridiron, please put a very little oil on a gridiron.) Leave it several for days to convert into sugar its surface until being covered with a very thin layer of sugar.
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