雪月餅（桜チーズチョコレート雪月餅）｜MoLaLa Cookさんのレシピ書き起こし

Put (A) in a bowl and mix with a rubber spatula.
Sift the sakura powder into a small bowl.
Add 40g of the dough to the Sakura powder and mix.
Cover both with plastic wrap and make holes.
Steam for 20 minutes.

Add glutinous rice flour to a frying pan and fry for 1 to 2 minutes.
Put it in a container.

Add corn oil to the dough that does not contain Sakura powder from step 1 and mix with a rubber spatula.
Take the dough out onto the table and knead it by hand.
Add the remaining corn oil to the dough containing the sakura powder and knead by hand.
Combine the two types of fabric and fold them several times to create a gradation.
Separate 20g each.
Arrange them in a baking tray, cover with plastic wrap, and place in the refrigerator.

ボウルにクリームチーズを入れてゴムベラで混ぜる。
粉砂糖を入れて混ぜる。
チョコチップを入れて混ぜる。
絞り袋に入れて25gずつ絞り出す。
冷蔵庫で2時間または冷凍庫で30分冷やす。

3を平らにして4を乗せて包む。
表面に2をまぶす。
型に入れて型取りをする。
冷蔵庫で1時間冷やして完成。