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.
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Question: 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.

Answer: Egg, Sugar, flour, Salt, milk, Vegetable oil, Shiratamako, Sugar, Water, Flour

Question: In a shot glass, layer butterscotch schnapps, Irish cream and Jagermeister., Float cinnamon schnapps on top., Drink!

Answer: butterscotch, irish cream, Jagermeister, cinnamon schnapps

Question: ----To make the pastry----., If you have a food processor, put all the ingredients for the pastry into the bowl and process until the mixture is like fine breadcrumbs., If you are making the pastry by hand, put the flour and icing sugar together in a bowl., Rub in the butter with your fingertips until you have a crumb-like mixture., Pat the mixture around the sides and bottom of an 8o flan dish., Put the flan in the refrigerator for at least half an hour., Bake in moderate oven- (350F/180C/Gas Mark 4)- for about 20 minutes, or until the pastry is golden brown., ----To make the filling----., Put the orange rinds in a large bowl., Beat the eggs in a jug., Add the butter and sugar to the orange rind, and sieve in the beaten eggs., Mix all together and rest the bowl over a saucepan of simmering water., Stir until the butter has melted and the sugar dissolved, and then take the bowl off the heat., Stir the orange juice into the buttery mixture., DO NOT be tempted to add the juice along with the rind at the previous stage- it just doesn't work!, Pour the mixture of butter, sugar, eggs, orange rind and juice into the baked flan case, and carefully put the flan back in the oven., Bake at 350F/180C/Gas Mark 4 for fifteen minutes, or until the filling is just set to touch., Take out of the oven and serve either warm or cool.

Answer:
unsalted butter, flour, icing sugar, oranges, eggs, butter, sugar