Special yokan jelly with an elegant cherry blossom scent

Yokan jelly　次のページで日本語で説明しています(*ˊᵕˋ)♡‧₊

Sakura an no youkan（さくら餡の羊羹）

sakura = cherry blossom anko = red bean paste azuki = red beans

A Japanese sweet with a gorgeous cherry blossom scent and a subtle salty taste. Normally, kanten (agar) is used for yokan, but this recipe uses gelatin to give it a gentler texture.

A typical anko is made by boiling red beans until soft, then crushing them and mixing them with sugar.

Sakura-an is a mixture of shiro-an(white bean paste) and salted cherry blossoms. The raw materials for shiro-an are white kidney beans and white azuki beans.

How to use gelatin

Normally, 5g(2%) of powdered gelatin is used for 250ml to 300ml of solution.

It can be added directly to warmed milk or bean paste, but when adding it to unheated juices, it should be dissolved in hot water first.

If the juice is too cold, lumps may form when you add the gelatin.

You can minimize the risk of failure by dissolving the gelatin in a small amount of solution first and adding it while filtering.
If any lumps occur, try heating them in the microwave for a bit to melt them.

Gelatin dissolves at temperatures above 60 degrees, so use a solution around 70 degrees. Do not boil the solution after adding it, as high heat will denature the gelatin protein and make it difficult to solidify.

Also, the solidified jelly will melt at temperatures above 25 degrees, so store it in the refrigerator.

Note: Raw pineapple and kiwifruit contain proteolytic enzymes that inhibit gelatin from turning into jelly. Acids like lemon and yogurt break down gelatin. Jelly made with these materials does not harden easily. Avoid heating these foods with gelatin and mix them in afterwards.

Agar originally refers to kanten (a gelling agent made from tenngusa). However, in Japan, a gelling agent whose main ingredient is carrageenan is called agar.

The amount of gelling agent used varies depending on the product and the type of solution.

When using bean paste, gelatin will solidify even if it is used in an amount of 1% of the ingredients.

NUTRITION FACTS of Yokan jelly

710kca Protein 55.8g Fat 4.5g Carbs 135g Salt Equivalent 0.1g

INGREDIENTS for Yokan jelly (15SERVINGS)

• sakura an 500g
• water 500g
• gelatin 10g

Yokan jelly COOKING INSTRUCTIONS

① Mix water and Sakuraan well. 　

② Heat over medium heat and turn off the heat just before it boils. Stir while heating to prevent the bean paste from burning.

③When it cools down to 60 to 70 degrees, add gelatin and mix well.

④ Cool down to about 35 degrees. Stir occasionally while cooling.

This step is the most important step to prevent separation.

⑤ Pour into a mold and chill in the refrigerator for half a day.

When pouring into molds, it is easier to use a container with a spout. If it is difficult to remove from the mold, you can freeze it a little to remove it cleanly.

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