====団子====

   * They have a long history. In ancient China they were called 「団喜」.
   * Types:
         * For tea, the 花見団子 and the 月見団子 are most important. The colours of the 花見団子 could represent a cherry blossom viewing party: Sitting on the green grass, breathing the the fresh (= white) air under the pink blossoms.
         * For summer festivals, the みたらし団子 is very famous.
         *  まゆ団子 (//cocoon type//), usually made on the 14.1 at home. They can be pierced onto a willow (or similar), representing a prayer for good (silk or rice) harvest.
         * There are also some for 二十日・鬼の目・草・彼岸 (for the equinoxes)・八朔 (on August 1<sup>st</sup>), but they all look the same (I think).
   * Normally, they are quite big (about 20 gr per ball), so it's almost a meal. However, for the tea setting, I think it's better if they are about 10 gr per ball.
   *It's always 4 balls, unless it's the 花見団子

===Basics===
   * The basic formula is
         * 100 gr 上新粉
         * 80 gr luke-warm water
         * Add more water as needed to make a firm dough
     * Steam for 20' in ripped pieces on a cloth
     * Knead in the cloth. This is where you could add about 70 gr sugar in thirds, or not; and colouring.
     * Put into cold water for 60 seconds, then dry off.
     * Form balls, skewer and steam again for 2'.
     * Before the second steaming, they can be frozen.
     * For my 団子-maker, 25 gr is a good amount to make four even balls.

===みたらし団子===
   * A bit difficult to serve in a tea setting elegantly, but you could serve the たれ separatedly as a "dip".
   * Because the たれ is so sweet, there's no need to sweeten the dough itself, I think.
   * For the たれ:
         * 7.5 gr 昆布 in 300 gr water. Infuse.
         * Dissolve into this 昆布だし 200 gr sugar, 15 gr 水飴.
         * Add 50 ml of thick 醤油
         * Add a mix of 25 gr 葛粉 and 50 ml water
         * Cook until thickened.
   * Grill 団子 and dip!

{{ :wagashi:dango.jpeg?200 |}}

===花見団子===
⚠️ This is an old recipe that I took from Argyi. In my [[restricted:kashi|course notes]] I have a new recipe that is simpler and that I'd use next time. Adding soy milk is a nice idea, I guess.

Pink and green dough (15 pieces each):
   * 82 gr 上新粉
   * 19 gr もち粉
   * 6 gr potato starch
   * 76 gr sugar
   * 100 gr water
   * Mix, steam in cloth for 15', knead in baking sheet. Divide, then mix in rinsed chopped 塩桜 in one half and blanched 蓬 in the other. Form balls, wetting your hands slightly, steam those again for 5'.

White dough (idea with the soy milk from Argyi):
   * 6 gr 白玉粉
   * 57 gr 上新粉
   * 35 gr sugar (slightly increased from the original recipe)
   * 55 gr soy milk (slightly increased from the original recipe)

{{ ::hanamidango.jpeg?400 |}}

{{tag>evergreen yakimono mushimono noshimono}}