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1
This time I used the brand Monan Syrup for the pink color and strawberry base.
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2
It sells for 250 yen for 50 ml.
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3
They also sell 250 ml and 750 ml bottles.
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4
It's meant to provide flavors for cocktails.
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5
Sift the ingredients and mix together.
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6
Once mixed, add the ingredients in order from top to bottom and dissolve the powdered ingredients.
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7
When it has blended together nicely, mix and then microwave on 500 W for 40-50 seconds.
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8
If you use 600 W, use a little less time and check it's state.
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9
Remove from the microwave and beat.
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10
Microwave again for 20-30 seconds, mix and repeat.
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11
(It should equal 40-50 seconds, 20-30 seconds, 20-30 seconds.)
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12
If it's still not enough, microwave for 20 seconds one more time.
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13
If it's ready in less time than stated, that's okay, too.
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14
Beat.
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15
When it becomes hard like strained bean paste, a translucent pink color will start to show.
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16
While it's hot, smoothly blend in the butter and mix thoroughly.
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17
While warm, loosely wrap with saran wrap.
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18
From the top, hold it down and push it out so that it forms an even square.
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19
It will be about 100 g.
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20
Fold the 200-250 g of bread dough around the strawberry sheet, making about 9 layers, and braid it or twist it like a rope.
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21
Bake it in a 170C oven for 20-25 minutes and it's done.
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22
Caution: Take into account your own oven's temperament and adjust the heat accordingly.
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23
Decorate with icing.
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24
Add a spoonful, about the size of a hard contact lens, of cinnamon syrup to the powdered sugar.
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25
Add about 1/2 teaspoon of water.
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26
To be able to allow for adjustment, only add a drop at a time.
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27
If you can't fix the amount of water, it will be ruined.
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28
Reference for shaping: This time I used a different pattern.
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29
Separate the finished strawberry sheet into 10 circles and insert each one between 2 sheets of wrap.
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30
Stretch out with a rolling pin so that they look like gyoza (dumpling) skins.
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31
Evenly roll out the rested dough (if you used 200 g of flour, it will be about 80% of the larger size) and place a strawberry sheet from Step 9 into the center.
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32
Wrap it up.
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33
Take the end of the wrap and shift and bend it basically in half.
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34
Softly sharpen the longer end and cleanly cut down the center.
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35
Open the cut ends.
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36
I didn't really cut it enough in this picture.
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37
Open the cut ends so that the inside can be seen and it forms a heart.
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38
Bake for 15 minutes in a 170C oven and it's done.
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39
However, when you bake it, it spreads wide open, the sheet gets thick, and I think it looks a lot more pretty and yummy when it was folded.
