食材
8 朵 盐渍樱花 ，选取大花朵
矿泉水 ，适量，浸泡用
30 克 细砂糖
20 克 果冻粉，无糖的 ，推荐使用白凉粉
500 克 矿泉水
Ingredients
8 salted cherry blossoms, choose large flowers
Mineral water, appropriate amount, for soaking
30 g caster sugar
20 g jelly powder, sugar-free, white jelly is recommended
500 g mineral water
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将盐浸樱花放入小碗，倒入矿泉水没过樱花，浸泡半小时去除盐分。 Put the salted cherry blossoms in a small bowl, pour mineral water over the cherry blossoms, soak for half an hour to remove salt. |
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将细砂糖、果冻粉（推荐使用白凉粉）和矿泉水放入主锅，加热，取下主锅放凉备用。 Put the granulated sugar, jelly powder (white jelly powder is recommended) and mineral water into the mixing bowl, heat it, and then remove the mixing bowl and let it cool for later use. |
5 minutes | 80°C | 2 |
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将浸泡好的樱花沥干，分别依次放入球形的硅胶巧克力模具中，利用漏斗把果冻粉糖水倒入球形的硅胶巧克力模具的球中，放入冰箱至少冷藏8小时或过夜。 Drain the soaked cherry blossoms and put them into spherical silicone chocolate molds in turn. Use a funnel to pour the jelly powder syrup into the balls of the spherical silicone chocolate molds, and put them in the refrigerator for at least 8 hours or overnight. |
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将球形的硅胶巧克力模具从冰箱里取出，小心脱模后取出即为樱花水信玄饼，放置在盘子上，即可享用 Take out the spherical silicone chocolate mold from the refrigerator. After carefully demolding, take out the Sakura Water Shingen Biscuit. Place it on a plate and enjoy. |