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| dango [05.04.2026:1923] – aequivinius | dango [19.08.2026:1744] (current) – aequivinius | ||
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| - | I'm not a huge fan of them, but they have a long history. For tea, the 花見団子 and the 月見団子 are most important. 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. | + | ====団子==== |
| + | |||
| + | * They have a long history. | ||
| + | * Types: | ||
| + | | ||
| + | * For summer festivals, the みたらし団子 is very famous. | ||
| + | | ||
| + | * There are also some for 二十日・鬼の目・草・彼岸 (for the equinoxes)・八朔 (on August 1< | ||
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| + | ===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, | ||
| + | |||
| + | ===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 " | ||
| + | * Because the たれ is so sweet, there' | ||
| + | * 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! | ||
| + | |||
| + | {{ : | ||
| ===花見団子=== | ===花見団子=== | ||
| - | For 15 pieces tea-sized skewers: | + | ⚠️ 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: | + | Pink and green dough (15 pieces each): |
| * 82 gr 上新粉 | * 82 gr 上新粉 | ||
| * 19 gr もち粉 | * 19 gr もち粉 | ||
| Line 10: | Line 44: | ||
| * 76 gr sugar | * 76 gr sugar | ||
| * 100 gr water | * 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): | White dough (idea with the soy milk from Argyi): | ||
| Line 19: | Line 52: | ||
| * 55 gr soy milk (slightly increased from the original recipe) | * 55 gr soy milk (slightly increased from the original recipe) | ||
| - | ⚠️ Original recipe says to first skewer and then steam again; but I think like this it's easier for the balls to become somewhat irregular. | + | {{ :: |
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| + | {{tag> | ||
| - | ===Stories=== | ||
| - | * 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. | ||
| - | {{ :: | ||