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| * Traces its origins to the Imperial court (Heian period!), now traditioanlly served at 裏千家' | * Traces its origins to the Imperial court (Heian period!), now traditioanlly served at 裏千家' | ||
| - | * It's {{ruby|求肥|ぎゅうひ}} wrapped around a candied burdock stick (裏千家 traditionally uses 2) and some 味噌餡. | + | * It's {{ruby|求肥|ぎゅうひ}} wrapped around a candied burdock stick (裏千家 traditionally uses 2) and some 味噌餡. |
| - | | + | * Since burdock is not so easy to find, I'm using salsify (🇩🇪 // |
| - | * Since burdock is not so easy to find, I'm using salsify (🇩🇪 // | + | * I heard some comments that in 裏千家 now the folded side is the front 🤯 |
| - | ===Recipe=== | + | ===My recipe=== |
| - | // | + | <WRAP important> |
| + | </ | ||
| - | * Make [[gyuuhi|求肥]] in white and some small amount in red | + | 🧂 Also, it probably won't do no harm at all to add a pinch of salt to the 求肥 and the candying syrup for the salsify. |
| - | * Roll out 求肥 (about 3 mm) and cut 8 cm circles. Roll them again a bit so that they end up slightly oval. Brush the inside. | + | |
| - | * Place candied salsify | + | * Each 花弁餅 will use about 10 gr 求肥, 8 gr 中あん and a 15 gr piece of candied salsify. However, for the 求肥 you need about twice because I'm using a cookie cutter to make the shapes. You can also make little dumplings and roll out those, but it looks very tidy with the cookie cutter-method. |
| - | * Place some red coloured 求肥 (just add some beet juice while cooking it) on what will be the top side. Traditionally, | + | * Make [[gyuuhi|求肥]] in white and some small amount in red. |
| - | * Place 味噌餡 (~ 13 gr) on the bottom | + | * Roll out 求肥 (it's quite elegant if you manage to make it very thin) and cut 8 cm circles. Brush the inside. |
| + | * Place candied salsify | ||
| + | * Place a dollop | ||
| * Fold and miau miau! | * Fold and miau miau! | ||
| ===Candied Salsify=== | ===Candied Salsify=== | ||
| * Wash thoroughly. I like to leave the skin on, it tastes better and gives a nice contrast to the white 求肥. | * Wash thoroughly. I like to leave the skin on, it tastes better and gives a nice contrast to the white 求肥. | ||
| - | * Cut into 10 cm sticks, boil in salted water for about 15' | + | * Cut into 10 cm sticks, boil in salted |
| * Cut into batons of about 4 mm. Half, third, then cut away the core. | * Cut into batons of about 4 mm. Half, third, then cut away the core. | ||
| * 1:1 syrup, place salsify in it, boil, stand for at least 6 hours. | * 1:1 syrup, place salsify in it, boil, stand for at least 6 hours. | ||
| * Start to candy by taking the salsify out and reducing the syrup a bit every day. | * Start to candy by taking the salsify out and reducing the syrup a bit every day. | ||
| - | ➡️ I did it just for 2 days, and it was already quite pleasant! | + | ➡️ I did it just for 2 days, and it was already quite pleasant, but probably 3 is better. |
| - | 🍧 You can also roll them in sugar afterwards, which is not so bad | + | |
| + | 🍧 You can also roll them in sugar afterwards, which is not so bad and adds a nice texture in the finished 花弁餅. But it looses elegance like this, so it depends a bit on the audience. | ||
| - | ===味噌餡=== | + | ===My 味噌餡=== |
| * 150 gr 白あん | * 150 gr 白あん | ||
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| - | ➡️ | + | ➡️ |
| - | ===Ideas=== | + | ===Experiments=== |
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| - | * Use a beure noisette-味噌餡 as the filling. | + | |
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