Are you a flower lover? Have you ever attempted to make a dish out of petals? Few restaurants allow the use of rose petals in dishes, but not everyone allows the use of cherry petals in a dessert. Know how to do that as well. That is why I am sharing with you today an exclusive cake made from cherry blossom petals called Sakura Ukishima. Sakura Ukishima is a red bean-filled dessert cake with a taste that is exclusive to the Land of the Rising Sun. The cake has the appearance of a sponge cake, but instead of being cooked like conventional cakes, it is made by steaming.
Sakura Ukishima would be unlike any other pastries because, in addition to the soft sweetness, the cake also has a salty flavor from salted cherry petals.
250 grams Shiro-an
30 grams Sugar
15 grams Joshinko
15 grams Wḧïẗe flour
1 1/2 tbsp Milk
1 dash Cherry blossoms preserved in salt
1 dash Red food coloring
Step 1: Prepare stuff
First we lined the cake mold with parchment, then prepared the pot of pre-boiled water to facilitate the steaming, so that the cake has a beautiful color, we dissolve the color of the food with ¼ teaspoon of water to use to color the cake. .
Step 2: Mix well the mixture of milk, beans, egg yolks with half of the sugar in a bowl, then sift Joshinko and wḧïẗe flour into the bowl and mix well.
Step 3: In another bowl, add the egg wḧïẗes and the rest of the sugar, use a medium beater to mix the mixture until a light cotton mixture is when lifting the stick with the soft tip.
Step 3: Mix the egg wḧïẗe mixture and kiss the flour mixture in step 2, then add the color of the original prepared food to color the cake.
Step 4: Pour the dough into the prepared cake mold then place the marinated cherry blossoms on top.
Step 5: Steam the cake in a steamer over high heat for 10 minutes, then steam for 15 minutes over low heat until you stick a toothpick into the cake without seeing the dough.
Step 6: After the cake is cooked, put a towel of moisture on the cake mold to cool it down. The freshly steamed cake will swell but will be flattened after it has cooled down. In case the cake is already cooled, but not soft, we turn it over on a layer of lined paper for about 5 minutes.
Step 7: Finally, you can cut and decorate a few cherry blossoms and then use them immediately or you can refrigerate them in the cooler before using.
A recipe with simple ingre∂ιєnts, the steaming ṃệẗḧod gives the cake a soft and moist feeling plus the special taste of the land of cherry blossoms will be a great choice for pastries.
Congratulations on finishing your cake; now is the time to eat it! Please share your findings with us!