Easy Sakura-Shaped Rice Flour Cookies For Sakura Viewing
Easy Sakura-Shaped Rice Flour Cookies For Sakura Viewing

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, easy sakura-shaped rice flour cookies for sakura viewing. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Easy Sakura-Shaped Rice Flour Cookies For Sakura Viewing is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Easy Sakura-Shaped Rice Flour Cookies For Sakura Viewing is something that I’ve loved my whole life.

Salted sakura (peach blossom) flowers and other sakura products (such as sakura leaf powder or sakura syrup) are some of my most cherished ingredients. These cookies are quite basic and simple to make. This dough stays in shape very well in the oven, there's no need to refrigerate it for too long.

To get started with this recipe, we must first prepare a few ingredients. You can have easy sakura-shaped rice flour cookies for sakura viewing using 6 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Easy Sakura-Shaped Rice Flour Cookies For Sakura Viewing:
  1. Make ready 200 grams Rice flour
  2. Get 100 grams Unsalted butter
  3. Take 100 grams Brown sugar
  4. Take 50 grams Egg (1 medium size)
  5. Make ready 5 grams Sakura flowers pickled in salt
  6. Make ready 1 dash Vanilla oil

Sakura mochi is a Japanese dessert that is pink like the sakura and is made of sweet glutinous rice and filled with a sweet red bean paste. Sakura mochi is best eaten on the same day it is prepared. However, it may be stored in the refrigerator for up to three days and warmed in the microwave prior. Sakura means cherry blossoms in Japanese and both flowers and leaves are used in Japanese cooking, especially with making sweets.

Instructions to make Easy Sakura-Shaped Rice Flour Cookies For Sakura Viewing:
  1. Bring butter to room temperature. Rub the excess salt off from the sakura flowers and chop it up finely.
  2. Cream the butter with a whisk, then add the sugar in 4 goes and whisk until it becomes fluffy. Then add beaten egg in 3 parts and mix.
  3. Add the chopped sakura flowers and the vanilla oil and mix. Then add the rice flour in 4 portions and fold in after each addition using a rubber spatula.
  4. Dust a flat surface with flour and turn the dough out onto it. Dust the surface of the dough as well and roll out with a rolling pin until the dough is about 3 mm thick.
  5. Wrap the dough with a plastic wrap and let it rest in the refrigerator for at least 30 minutes. Use your favorite cookie cutter to cut out the shapes. Put the dough back into the refrigerator if the dough becomes too soft.
  6. When you push the dough out of the cookie cutter, make sure to clean away any left over dough. If you dust the inside of the cutter with flour as well the cookies will come out cleanly every time.
  7. Line on a baking sheet lined with parchment paper with some space in between, and bake in an oven preheated to 170℃ for 15 to 20 minutes.
  8. Once the cookies are cool enough to touch, transfer the cookies to a cooling rack to cool completely. Store in an airtight container.
  9. I used fine rice flour for this recipe which can be found in the baking corners of most supermarkets. You can't substitute joshinko as it is too coarse.
  10. I have uploaded a related recipe, the Leaf-Shaped Cookies, at. - - https://cookpad.com/us/recipes/149866-simple-cookies-with-rice-flour-and-green-teea

Generally, the east of Japan or the Kanto region (Tokyo area) uses shiratamako (sweet rice/glutinous rice flour 白玉粉) as the main ingredient for mochi. Did you scroll all this way to get facts about sakura cookies? Well you're in luck, because here they come. This is a steamed sweet where bean paste is wrapped in dough made from flour. Higashi is a Japanese confection where dough, consisting of mixed of rice flour and sugar, is formed in a mold and dried.

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