Romantic Sakura--Sakura Tsuda Roll

Romantic Sakura--Sakura Tsuda Roll

Overview

April is a season of blooming flowers and a warm season. I like April, the sunshine, the warmth of spring, the blooming of flowers, and everything related to April. April is the season of brilliant cherry blossoms. The pale pink petals fall with the wind, like countless elves flying in the sky, as if in a dream. Cherry blossoms are beautiful, so beautiful that they are simple and elegant, but also so beautiful that they are short-lived and gorgeous. You will always remember her short-lived but eternal brilliance! The saltiness of salted cherry blossoms enhances the sweetness in the ingredients. Its lovely color and salty taste make every time you taste it, it feels like you are back in April when the trees are full of pink and the cherry blossoms are fragrant and romantic.

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Ingredients

Steps

  1. Boil light cream and white chocolate over low heat until boiling, remove from heat.

    Romantic Sakura--Sakura Tsuda Roll step 1

  2. Stir the chocolate cream frosting with ice water until it is glossy, then transfer it to the refrigerator to chill for more than 6 hours.

    Romantic Sakura--Sakura Tsuda Roll step 2

  3. Rinse the salted cherry blossoms with clean water, drain and set aside.

    Romantic Sakura--Sakura Tsuda Roll step 3

  4. Boil butter over low heat until melted, remove from heat and set aside.

    Romantic Sakura--Sakura Tsuda Roll step 4

  5. Separation of egg yolk and egg white.

    Romantic Sakura--Sakura Tsuda Roll step 5

  6. Add 30 grams of sugar to the egg yolks and beat.

    Romantic Sakura--Sakura Tsuda Roll step 6

  7. Beat the egg liquid until it becomes viscous and becomes goose-yellow, slightly expanded in volume, and lines appear when scratched.

    Romantic Sakura--Sakura Tsuda Roll step 7

  8. Beat the egg whites at low speed until coarse foam forms, add 60 grams of sugar in three batches.

    Romantic Sakura--Sakura Tsuda Roll step 8

  9. Beat until wet foam reaches about 7 minutes, as shown in the picture.

    Romantic Sakura--Sakura Tsuda Roll step 9

  10. Pour the egg yolk paste into the egg whites and mix evenly.

    Romantic Sakura--Sakura Tsuda Roll step 10

  11. Sift in the flour and mix with a rubber spatula until there is no dry flour.

    Romantic Sakura--Sakura Tsuda Roll step 11

  12. Pour the butter liquid into the batter and mix quickly evenly.

    Romantic Sakura--Sakura Tsuda Roll step 12

  13. Pour the batter into the mold, shake it a few times on the table to release the air bubbles inside, and place the cherry blossoms on the surface of the cake batter.

    Romantic Sakura--Sakura Tsuda Roll step 13

  14. Preheat the oven to 200 degrees, place a rack on the middle layer, and bake for 12-15 minutes; after the cake is out of the oven, place it upside down on the rack and remove the parchment paper.

    Romantic Sakura--Sakura Tsuda Roll step 14

  15. Take out the chocolate cream frosting and beat it with an electric mixer on medium speed until it is eighty-fold.

    Romantic Sakura--Sakura Tsuda Roll step 15

  16. Spread the cream evenly on the cake base.

    Romantic Sakura--Sakura Tsuda Roll step 16

  17. Roll up the cake, wrap it in plastic wrap and refrigerate.

    Romantic Sakura--Sakura Tsuda Roll step 17

  18. Remove and cut into pieces and enjoy.

    Romantic Sakura--Sakura Tsuda Roll step 18