A day in a Japanese senbei factory (Kyoto)

Ingredients

• 200 g Rice Flour (sifted)
• 50 g Wheat Flour (all‑purpose, for a lighter crumb)
• 100 g Granulated Sugar
• 50 g Corn Syrup (Mizuame) (or Japanese sweet rice syrup)
• 100 ml Water
• 30 g Unsalted Butter (softened, cut into cubes)
• 1 pinch Salt
• 200 ml Heavy Cream (cold)
• 30 g Powdered Sugar (sifted)
• 2 tsp Matcha Powder (culinary grade)
• 1 tsp Sakura Leaf Powder (finely ground, for fragrance)

Instructions

1. Make the Sugar Syrup

   Combine granulated sugar, corn syrup, and water in a saucepan. Stir over medium heat until sugar dissolves, then attach the candy thermometer and bring to a hard‑ball stage (150 °C).

   Time: PT5M

   Temperature: 150°C

2. Cool the Syrup Slightly

   Remove the pan from heat and let the syrup cool to about 120 °C (still very hot). This temperature allows safe handling while remaining pliable.

   Time: PT3M

   Temperature: 120°C

3. Prepare the Dough

   In a mixing bowl, whisk together rice flour, wheat flour, and a pinch of salt. Add softened butter and mix until crumbly. Slowly pour the hot syrup into the flour mixture, stirring with a spatula until a smooth, glossy dough forms.

   Time: PT10M

4. Roll and Cut the Senbei

   Place the dough on a parchment‑lined surface. Using a rolling pin, roll to a uniform thickness of about 2 mm. Cut into 5 cm‑wide rectangles (or desired shape) with a sharp knife.

   Time: PT5M

5. Bake the Senbei

   Transfer the cut pieces onto a parchment‑lined baking sheet, leaving a little space between each. Bake in a pre‑heated oven at 180 °C for 8‑10 minutes, until lightly golden and crisp.

   Time: PT10M

   Temperature: 180°C

6. Make Matcha‑Sakura Cream

   While the senbei bake, whisk cold heavy cream, powdered sugar, matcha powder, and sakura leaf powder together until stiff peaks form. Do not over‑beat.

   Time: PT5M

7. Cool and Assemble

   Remove the senbei from the oven and let them cool completely on a wire rack. Once cool, spread a thin layer of matcha‑sakura cream on the flat side of one senbei and sandwich with another piece, pressing gently.

   Time: PT5M

8. Final Rest

   Allow the assembled snacks to sit at room temperature for 5 minutes so the cream sets slightly.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

38 g

Fat

10 g

Fiber

1 g