Here is how Sakura (Cherry Blossom) Manju might help you in weight reduction
Weight management needs constant efforts. If you are somebody trying to shed some extra kilos then it is advisable to at all times be in your toes. Watching your calorie consumption and in addition sticking to a balanced food regimen is the key to an efficient weight reduction routine. It becomes actually hectic to strike that right balance between style and health and subsequently, we have to discover an in-between answer the place taste meets health.
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Before you jump to Sakura (Cherry Blossom) Manju recipe, you may want to read this short interesting healthy tips about Quite A Lot Of You May Not Understand This But Coconut Oil Can Have Great Health Advantages To It.
In this day and age of men and women are trying to live a healthier life and you will find that the utilization of coconut oil can help you accomplish this. You’re also going to find that there is not just one specific benefit that’s associated with coconut oil but the benefits can be vast. There’s one more thing that’s important to understand about this device and that’s the reality that it can benefit you when you use it both internally and externally for your body. In this article we are going to be looking at some of the benefits that are associated with the use of coconut oil in comparison with other oils.
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We hope you got benefit from reading it, now let’s go back to sakura (cherry blossom) manju recipe. To make sakura (cherry blossom) manju you need 9 ingredients and 13 steps. Here is how you achieve that.
The ingredients needed to make Sakura (Cherry Blossom) Manju:
- You need 60 grams Cake flour
- Get 1/2 tsp Baking powder
- You need 20 ml Water
- You need 1 dash Red food colouring
- Use 30 grams Granulated sugar
- Take 100 grams Anko (I used tsubu an)
- Prepare 5 leaves Pickled sakura leaves
- Take 5 Pickled sakura blossoms
- Prepare 1 Flour for dusting
Steps to make Sakura (Cherry Blossom) Manju:
- Soak the pickled sakura blossoms in water (not listed in the ingredients) for about one hour. Pat them with a paper towel to remove excess water.
- Rinse the pickled sakura leaves briefly to remove the salt. Pat them with a paper towel to remove excess water. Remove the stem from the leaves.
- Divide the anko into 5 portions and shape into balls. Wrap with the rinsed sakura leaves.
- Prepare 5 sheets of parchment paper cut into small square (4 x 4 cm).
- Combine the cake flour and baking powder in a bowl. Mix them with a whisk until smooth and fluffy.
- Put the water and red food colouring in a small container, and stir well. Put the granulated sugar in a bowl. Add the water and dissolved red food colouring into the bowl. Mix them well.
- Add the dry ingredients you combined at Step 5 at once into the bowl. Fold it in until the dough comes together. Dust your working surface, and place the dough on it. Knead lightly, and divide into 5 portions and shape into balls.
- Bring water to a boil in the steamer.
- Roll the ball you made at Step 7 into a round circle (8cm in diameter), making the centre a touch thicker than the edges. Put the anko wrapped with the leaf you made at Step 3 at the centre of the dough. Wrap the anko and leaf with the dough, and close the ends tightly.
- Roll out the dough on a dusted working surface if you like. It would be easier to roll out.
- Place the dough on the sheet you prepared at Step 4. Reshape the dough. Place the sakura blossoms you prepared at Step 1 on top of the dough. Line a damp tea towel on the bottom of the steamer, and place the dough on it. Steam on high heat for 8 minutes.
- If you use a metal steamer, make sure to wrap the steamer lid with dry cloth to prevent any water droplets.
- When the manju is cooked, turn off the heat. Enjoy!
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