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| - | ➡️ I have a recipe from LK in my drive under //basics// | ||
| - | * {{ruby|軽羹|かるかん}} is the overall family, sais KM 25. | + | ===かるかん=== |
| - | * They are a fun number: Steamed yams cakes that can be brandied! | + | |
| - | * 80 gr 大和芋 | + | |
| - | * 140 gr sugar | + | |
| - | * 80 gr water | + | |
| - | * 100 gr 上新粉 | + | |
| - | * 1.5 gr baking powder (I used Alnatura brand) | + | |
| - | ➡️ In a すり鉢, mix sugar (I used powdered, adding it in 3 portions) and 大和芋. Then add the water drop by drop, keeping the emulsion. Then add the sifted dry powders. | + | <WRAP info> |
| - | 🎨 Put 20 gr of that to the side, colour | + | ===Recipe=== |
| + | * 80 gr 大和芋 | ||
| + | * 140 gr granulated sugar (it works better with granulated sugar rather than powdered sugar, because you want some shearing!) | ||
| + | * 80 gr water | ||
| + | * 100 gr かるかん粉 (I used to use 上新粉, but it never really worked) | ||
| + | * 0.4 gr baking powder | ||
| - | 🍰 Pour into a form lined with baking | + | Grate 芋 in すり鉢, then add sugar in 3 steps. Then add water in 5 steps. Sieve in 粉 and baking powder. Add colour and flavour. Stand under moist cloth for 20', then pour into mould lined with a baking |
| - | ♨️ Steam for 40' on high heat, just leave the tiniest crack in the steamer, then cool quickly. KM sais it might be better to wait for a few minutes before opening the lid. 淡交テキスト | + | ===Variations=== |
| - | + | * LK suggest: //梅酒 can be used as a flavoring during the spring and summer. Daitokuji natto, salty fermented black beans, can be cut into small pieces and mixed in the batter. Lightly roasted white or black sesame seeds can also be mixed in the batter. Finely chopped crystallized ginger or grated orange zest can also be used.// | |
| - | 🔥 Brandy! The shape I have is from 源氏物語 chapter 23 called 「初音」. Here, Lady Akashi writes (among others) the following [[https:// | + | * 初音: Based of a 淡交テキスト |
| > めづらしや 花のねぐらに 木づたひて 谷のふる巣をとへる鶯 | > めづらしや 花のねぐらに 木づたひて 谷のふる巣をとへる鶯 | ||
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| > A-calling comes the warbler. | > A-calling comes the warbler. | ||
| - | {{ :: | + | {{ :hatsuharu.jpeg?400 |}} |
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| + | * 桜川: Another 淡交テキスト recipe, that uses a mugwort-flavoured [[konashi|こなし]] layer sandwhiched between a blue and pink かるかん layer. This requires 3 steaming sessions à 20' each, and IMHO the こなし doesn' | ||
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| + | {{ :: | ||
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| + | * かるかん饅頭: | ||
| + | * 35 gr 大和芋 | ||
| + | * 70 gr granulated sugar | ||
| + | * 40 gr water (or tea) | ||
| + | * 42.5 gr かるかん粉 | ||
| + | * It also adds 7 gr of lemon (or ゆず) peel, which is fantastic. Pour into molds, add some 中餡 (I used [[an|pineapple]]!) Steam for 20' at medium heat, then chill in water bath. | ||
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| ===Ideas=== | ===Ideas=== | ||
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| * The とろろ works somewhat, but it has better taste and texture with the 大和芋. | * The とろろ works somewhat, but it has better taste and texture with the 大和芋. | ||
| * Instead of adding water, add some sheng puer, and steam it in green tea? | * Instead of adding water, add some sheng puer, and steam it in green tea? | ||
| + | * Lavender also pairs well with the yams. | ||
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| + | {{tag> | ||