momoyama

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

Shaped into beans, they can be called 福豆(ふくまめ), making them very suitable for 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.