パン（粒あん入り桜ちぎりパン）｜cook kafemaruさんのレシピ書き起こし

Put (A) in a bowl and mix with a whisk.
Add (B) and mix until it becomes a lump, take it out on a table and knead for 10-15 minutes.

Take out the dough and divide it into 16 equal parts.
Roll each piece into a ball, cover with a damp cloth and let rest for 15 minutes.

Add room temperature butter and knead well.
When the dough becomes thin and stretchy, roll it into a bowl and let it rise until it doubles in size.

Roll 10g each of the red bean paste.
Flatten the rested dough and wrap each one with a grain of red bean paste.
Arrange on a mold lined with a cooking sheet with the seam facing down.
Cover with plastic wrap and let it rise for the second time until the dough doubles in size.

Soak the salted cherry blossoms in water for about 20 minutes.
Bake in an oven preheated to 190°C for 16 minutes.

When baked, remove from the mold and take off the heat.
Complete when cooled.