===やまずと===

Chestnut-shaped 生菓子 made with こなし dough and filled with chestnut paste 

   * **こなし**: Mix ingredients, and steam with high power on a moist cloth for 25'. Then work the dough a little bit in it's steaming cloth.
         * 120 gr silky あん; cooked for about 2' in a pan to dry it out slightly. 
         * 9 gr flour (I used wheat and buckwheat, both seem fine)
         * 3 gr glutinous rice flour (もちこ or 白玉粉, which needs sieving)
         * 10 gr sugar
   * Original recipe says to fill with a mix of 45 gr 白あん and 60 gr chestnut paste; but I just used vermicellis dough and it was fine. 
         * Here I added 10 ml of Cognac for 100 gr dough; but maybe it's simpler to add the Morellino here. A pinch of salt, as well; maybe some powdered black tea, as well
         * I'd love to hide a raisin or a hazelnut in the dough, but Miya said it'd be too much.
   * Hand syrup: 1 part sugar to 2 parts black tea (or just water)
   * For assembly, around 15 gr of filling and 20 gr of こなし, make a disk of the latter, wrap it around filling. Shape into a chestnut, and dip one part into ([[https://www.chrueterhuesli.ch/de/Gewurze/Mohnsamen-weiss-Bio.html|white]], preferably) poppy seeds. Black seeds also work, but make it look a bit more goth 🤘
   * Keeps in the fridge 3 to 4 days, but becomes a bit chewy
   * Learned this from けいこ in XI 23