【認真教】14 道明寺櫻餅 製作教學｜菓子君認真教

 

櫻餅可以說是春季最具代表性的和菓子了 米餅的甘甜與櫻葉的清香 再搭配自製的綿密豆沙餡 構成了樸素而美好的味道 這次影片跟大家分享最廣為人知的 關西風櫻餅 製作方法 如果有機會的話 預計還會再拍一支關東風的 長命寺櫻餅 敬請期待囉 材料 10顆 外皮 道明寺粉 100g水 160g糖 50g鹽 少許食紅 少許櫻花豆沙餡 鹽漬櫻花 10 15朵白豆沙餡 櫻花數量x10 g艷天 粉寒天 6g水 300g糖 300g水飴 50g其它 鹽漬櫻葉 10片 製作方法 1 水中加入鹽及食用色素後拌勻 煮至稍微沸騰 2 將道明寺粉加入拌炒至水分吸收後 立即熄火並加糖拌炒 3 將道明寺粉密封靜置2小時後 放入蒸籠蒸熟備用 4 鹽漬櫻花洗淨後切去梗的部分並切碎 5 將切碎的櫻花與少許的水煮到沸騰後 加入白豆沙拌炒成餡 6 將櫻花餡冷卻後分割成15g左右的小團備用 7 鹽漬櫻葉徹底洗淨後備用 8 將水與粉寒天煮沸後 加糖煮到完全溶解 9 糖溶解後熄火並加入水飴拌勻即成 艷天 10 待艷天稍微冷卻後 用雙手沾取少量艷天 11 取30g道明寺外皮包入15克餡料 再裹上鹽漬櫻葉即完成 攝影 海帶熊製作 Argyi後製 Argyi

 

 

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