• 100 gr powdered sugar
• 15 gr 寒梅粉
• 15 gr warm water

Knead, colour if needed and wrap in plastic wrap. Rest for 2 hours, knead again!, then roll out between two plastic wrap sheets and proceed to shape.

👉 Original recipe wants 上白糖, but I think here powdered is fine. Can't be granulated sugar though.

TT recipe is, resting only for 30'

• 100 gr powdered sugar
• 10 gr warm water
• 8 gr 寒梅粉

• To make 吹寄せ or 千代結び
• Or even the 観世水(かんぜみず) (colouring the dough light blue, rolling it out to 1 mm and making 1 ╳ 10 cm strips, rolling them up with a chopstick).

👉 The dough needs to be really thin and absolutely use powdered sugar, lest it looks quite unelegant (see below).