In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

Preheat oven to 425 degrees., Mix flour and salt., Cut in butter, and mix until mixture resembles rice grains., Add in cold water a tablespoon at a time, just enough to bind mixture to form a ball., On a lightly floured surface, form ball into a disc., Wrap in plastic wrap, and freeze for 10 minutes or refrigerate for 30 minutes., Roll dough from the center outwards into a circle, large enough to fit a 10-inch round springform pan., Fit into pan, bottom and sides., Prick with a fork., Slightly butter a piece of foil large enough to cover the pastry, place snugly on pastry, and put weights on bottom., Bake for 18 minutes., Remove from oven and carefully remove foil., Reduce oven temperature to 375., Melt butter in a skillet., When butter is melted and foam has subsided, reduce temperature to medium and add leeks., Cook until very tender, about 20 minutes (undercooked leeks can be stringy and tough)., Add salt, pepper and thyme., Stir thoroughly, and turn off heat., In a large bowl, whisk together eggs and cream until smooth., If you want a little spicier filling, you can add some more pepper., Add the leek mixture to the bowl, and blend together., Fill baked pastry all the way to the top., Bake for 30 to 40 minutes., Filling should be firm, but still a little "jiggly"., Remove from oven, cool a little, then carefully remove pan rim.
flour, butter, salt, cold water, butter, leeks, eggs, cream, thyme, fresh ground black pepper, salt

I used an all-purpose tray that I bought from a dollar store for this recipe., Let the egg and soy milk warm to room temperature., One you have rinsed the sakura leaves, leave them to soak in fresh water for 2-3 hours to remove the saltiness., Pat the leaves dry and finely chop them., Crack the egg into a bowl and whisk it with an electric mixer on high speed., Add the sugar in 3 portions and continue to whisk until the mixture is thick., Then reduce the speed and continue to whisk until smooth., Add the rice flour and chopped sakura leaves into the mixture and mix them in gently with the whisk., (Do this by scooping up batter from the bottom and dropping it back into the bowl.), Switch to using a spatula and mix in the soy milk., Pour the mixture into a baking tray lined with parchment paper and bake it for 5 minutes at 180C., Place the cake inside a large plastic bag and leave it to cool., Making the gyuuhi Mix the shiratamako and sugar together in a heat-proof container., Add the water and mix further, before covering the container loosely with cling film and heating for 30 seconds in the microwave., Take the mixture out of the microwave, give it a quick stir with a spatula, and then put it back in again for another 30 seconds., If it needs more time then heat it for a further 30 seconds., Once glossy, turn the mixture out onto a layer of katakuriko., Dust your hands with flour and stretch the mixture out so that it is longer than the sponge., Spread the cherry blossom sweet bean paste over the sponge from Step 5 and place the roll of gyuuhi on top of the edge of the sponge that's closest to you., Then roll the sponge up in one go., Place the roll cake seam-down and wrap it in cling film., Leave the roll to sit for 2-3 hours, then cut into slices, and serve., Check outfor how to make homemade cherry blossom sweet bean paste., Store-bought is OK to use as well., This is the old photo that I was using for this recipe., The roll cake smells even more delicious when wrapped in a sakura leaf.
Egg, Sugar, flour, Salt, milk, Vegetable oil, Shiratamako, Sugar, Water, Flour

Combine first 7 ingredients in medium bowl., Season to taste with salt and pepper., Cover and refrigerate., Let stand at room temperature 30 minutes before serving., Serve with tortilla chips.

tomatoes, cucumbers, scallions, lime juice, cilantro, jalapeno pepper, tortilla chips

