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

===Recipe===
   * 250 gr 白あん
   * 2
   * 15 gr sugar
   * 10 gr 寒梅粉
   * a dash 味醂 (just a drop, actually!)
   * <del>a dash 水飴</del> (it makes it taste a bit industrial and too sweet)
   * 240 gr あん (for filling: red, white or green).

===火取りあん===
   * Mix 白あん, sugar and egg yolks, heat and stir until it's no longer sticky.

===桃山===
   * add 寒梅粉 in 2-3 steps, then add 味醂. It'll be quite moist still, but it'll dry out!
   * cover with wet cloth and rest for 15'
   * 12 20 gr あん balls; divide dough into 12 pieces and wrap the あん in the dough.
   * shape with fork, triangle or wooden mould into chrysanthemums, beans, bells, mooncakes...
   * bake for 7.5' (in my oven) at 250° C, turning the trays after 3' , then brush with 味醂.
   * When you take them out of the oven, they are not terribly structurally sound. So it's best to transfer them with a spatula rather than chopsticks...

🔥 Be very aware of the temperature. You want to make them blush, and it goes really fast. In our oven, it's 7.5' at 250° C

===福豆===
   * Shaped into beans, they can be called {{ruby|福豆|ふくまめ}}, making them very suitable for {{ruby|節分|せつぶん}}.
   * For this, I used ずんだ, which is like あん made from green beans: boil 200 gr frozen 枝豆 for 15' (or even longer), then blitz with 30 gr of sugar, a tiny splash of 酒 and pinchlet of salt, and pass through a sieve. It get's easier to handle when cool, and maybe adding some 寒梅粉 could help further stabilise the ball. It tastes better, less "steamed vegetable" when cold.

===Ideas===
   * Might be nice to brush with espresso and soy sauce!