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| * For the smaller Extra strawberries you can get from Migros (about 10 gr each), I find 15 gr あん and 20 gr もち perfectly fine | * For the smaller Extra strawberries you can get from Migros (about 10 gr each), I find 15 gr あん and 20 gr もち perfectly fine | ||
| * I added a few drops of balsamic vinegar to the あん here (about 2% by weight). It hides well behind the あん flavour, but it makes the strawberry flavour pop a lot, so I think it's worth it! | * I added a few drops of balsamic vinegar to the あん here (about 2% by weight). It hides well behind the あん flavour, but it makes the strawberry flavour pop a lot, so I think it's worth it! | ||
| + | * The problem with fruit もち in general is water migration. So the あん also acts as a buffer to prevent the fruit moisture dissolving the もち layer. Hence the strawberry is wrapped in あん. | ||
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| + | ===Sogginess=== | ||
| + | * You can sprinkle the strawberries with sugar, which draws out moisture, and then pat them dry | ||
| + | * You can use an agar film (1% agar, heat to dissolve, cool to 50°, dip fruit into it) | ||
| + | * In European sweets, you'd // | ||
| ===Ideas=== | ===Ideas=== | ||
| - | * I think the あん around the strawberries looks messy and tastes a bit muddy. | + | * I tried coring the strawberries and piping the あん in them. This works and tastes more balanced (because you use much less あん), but you have an issue with sogginess. |
| - | * I tried coring the strawberries and piping the あん in them. This works and tastes more balanced (because you use much less あん), but you have an issue with sogginess | + | |
| * I tried dipping the cut end of the strawberry in white chocolate, but I was inpatient and didn't wait for it to harden before wrapping them. I think this approach might work, leaving them for 1 hour in the fridge after dipping. | * I tried dipping the cut end of the strawberry in white chocolate, but I was inpatient and didn't wait for it to harden before wrapping them. I think this approach might work, leaving them for 1 hour in the fridge after dipping. | ||
| - | * However: The hard chocolate is a bit unexpected in the normally soft 大福. So you need to warn people. | + | * However: The hard chocolate is a bit unexpected in the normally soft 大福. So you need to warn people. I think the approach with agar is more promising. |
| - | * Also: The shape is a bit odd; the strawberries peek out if you wrap them from the tip. In one presentation I said it looked like the morning sun kissing the snow-covered mountain top, but it looked a bit amateurish. One way might be to decide on a front side and start the wrapping from there? | + | * Also: The shape is a bit odd; the strawberries peek out if you wrap them from the tip. In one presentation I said it looked like the morning sun kissing the snow-covered mountain top, but it looked a bit amateurish. |
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| * Pomegranade molasses instead of balsamic | * Pomegranade molasses instead of balsamic | ||
| * Make もち dough with milk, yoghurt or coconut water. | * Make もち dough with milk, yoghurt or coconut water. | ||
| * Liquorice or anise seed in the dough (it's a nice pairing with the strawberry and balsamic あん)! I tried it with very few anise seeds, and that didn't do much. Next time, try 1 gr for a batch. | * Liquorice or anise seed in the dough (it's a nice pairing with the strawberry and balsamic あん)! I tried it with very few anise seeds, and that didn't do much. Next time, try 1 gr for a batch. | ||