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| january_sweets_dump [07.01.2026:2248] – created aequivinius | january_sweets_dump [12.01.2026:0943] (current) – removed aequivinius | ||
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| - | FUKUSHUSOU | ||
| - | 150 gr shiroan | ||
| - | 2.5 egg yolks | ||
| - | 120 koshian | ||
| - | > cook yolks, strain, mix with shiroan; shibori | ||
| - | > make sure it's cooked, some people don't like uncooked egg taste | ||
| - | AKEBONO | ||
| - | shiroan 150 gr | ||
| - | egg yolk 1 yolk | ||
| - | > low heat, strain and knead | ||
| - | isupata 1 tspb mix in | ||
| - | 8 gr shiratamako | ||
| - | > 20% of dough make red | ||
| - | koshian 120 gr naka an | ||
| - | steam on cooking sheet for 7-8' on high heat | ||
| - | |||
| - | >> I think more flour or isopata to make them crack | ||
| - | |||
| - | HATSUHARU | ||
| - | yamatoimo 80 gr | ||
| - | granulated sugar 140 gr | ||
| - | water 80 gr | ||
| - | joushinkou 100 gr | ||
| - | baking powder | ||