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kashiwa [27.05.2026:1812] – created aequiviniuskashiwa [27.05.2026:1832] (current) – aequivinius
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    * Moisten your hands (but not too much) to work the dough. 30 gr of dough wrapped around 20 gr of 中餡.    * Moisten your hands (but not too much) to work the dough. 30 gr of dough wrapped around 20 gr of 中餡.
    * In the 淡交テキスト, they form balls for the 粒あん and 蛤 (clams) with the 味噌餡. The latter, however, is tricky to get right, so if it had to look perfect, I'd use 粒あん.    * In the 淡交テキスト, they form balls for the 粒あん and 蛤 (clams) with the 味噌餡. The latter, however, is tricky to get right, so if it had to look perfect, I'd use 粒あん.
 +   * These turn out to be a bit difficult to eat, they are quite sticky. It's easiest to just fold the leaf back and eat them like a どら焼き.
 +
 +===Easy Recipe===
 +
 +   * This is from 金塚. It's much easier and tastes fine, but it's also not nearly as sophisticated in terms of texture. However, I think they're less sticky, so that might be a benefit.
 +   * 100 gr 上新粉 (or just plain rice flour)
 +   * 10 gr sugar
 +   * 150 gr 50° C water
 +
 +Knead and steam in cloth (it's quite runny at first) for 15'. Then knead in baking sheet.
Last modified: 27.05.2026:1812