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40minutes
Soak the cherry blossoms and leaves in the water of (A) to remove the salt and drain.
Put the water and sugar of (B) in a pan and heat over low heat to dissolve.
Add Domyoji powder and heat for 4 minutes while mixing.
When the water is gone, remove from heat, cover and steam for 10 to 15 minutes.
Put it on plastic wrap and spread it into a 20 cm square.
Place the bean paste and spread it 2 cm behind.
ラップを持ち上げて手前から巻き、ラップで包む。
両端を輪ゴムで止め、10分程休ませる。
休ませたら桜の葉を桜餅に巻きつけ、両端を切り落とす。
生クリームにグラニュー糖を加え、角が立つまで泡立てる。
桜餅に生クリームをのせ、桜の花をのせたら完成。
・ Use colored Domyoji powder.
・ It is recommended to color the cream.
・ It is recommended to spread the sakura mochi and red bean paste so that they have a uniform thickness.
・ You may use red bean paste.
・ You can add any amount of granulated sugar to the cream.
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