Preparation of the recipes

Puff Pastry

• 1

  Add flour and half portion of butter into food processor fitted with metal blade

• 2

  Pulse until butter is absorbed, about 10-12 one second pulse

• 3

  Add the other half portion of butter and pulse 2-3 more times to combine

• 4

  Add in cold water, pulse 3 to 5 times until dough until dough forms a ball shape

• 5

  Knead lightly on a lightly floured surface

• 6

  Roll into a rectangle, about 40-45cm in length and 30cm in width

• 7

  Fold the sheet into a smaller rectangle, wrap in cling wrap and refrigerate for 2 hours

Strawberry Jam

• 1

  Wash and slice strawberry, remove hulls and green tops

• 2

  Add strawberry into saucepan and mix with sugar

• 3

  Stir frequently over low-medium heat, bring mixture to boil

• 4

  Once boiled, add lemon juice

• 5

  Boil and stir regularly for about 15 mins to ensure jam doesn't burn at the bottom of the saucepan

• 6

  Remove from heat, transfer into a clean bowl, and allow to cool to room temperature before use

Assemble

• 1

  Remove pastry dough from fridge, roll the folded dough into rectangle.

• 2

  Cut into square size of 9cm

• 3

  Place 15-20g of Sakura Jelly Ball (BN-06) onto center of pastry dough

• 4

  Add about 50-60g of strawberry jam over the Sakura Jelly Ball (BN-06)

• 5

  Cut edges of pastry dough and cross over or cover with any sheet of square pastry dough or design according to own preference

• 6

  Wrap in cling wrap and refrigerate for about 20-30 mins

• 7

  Place on baking sheet and brush with egg wash

• 8

  Bake in preheated oven of 190°C for about 15-20 mins or until golden brown

• 9

  Remove from oven, cool completely before serving

• 10

  Add a scoop of Sakura Jelly Ball (BN-06) for best experience. (Optional)