ホモテナシ

For 6 pieces of 薯蕷饅頭(じょうよ):

• 50 gr 大和芋
• 100 gr granulated sugar
• 70 gr 上新粉 (or 上用粉)
• 150 gr あん (= 25 gr per piece; but I think this makes them a bit too big, 20 gr would also be fine). Because they are so plain, I think this is okay here to play around with funner fillings.

➡️ 上用粉 should be 40% of the すり芋. Skin to filling-ratio should be 10:6.

Grind up the 大和芋, adding sugar in thirds (= すり芋). Take the resulting dough and pop into the flour, folding in all of it from the sides. Using more rice (or potato starch) flour to keep hands from sticking, wrap around the 中餡. Put on baking sheet in steamer, spray with vinegar and steam on high for 9'. Fan once finished to give a glossy surface.

Some recipes say to let the dough sit for 15' after mixing in the rice flour.

It's made just like the normal 薯蕷 ones, but reserve some 10% of the dough and colour it green with 抹茶 and food colouring (the tea alone with just make for a very muddy sad green, see below). Work this into the balls before wrapping around the 中餡. When finished steaming, you can brandy it.

I think here a sesame あん might be nice, and I also want to try out brushing black sesame paste onto the 饅頭 rather than green tea to make 黒織部饅頭 🤘

Replace the 70 gr of 上新粉 by 45 gr 上新粉 and 25 gr buckwheat flour. When they're done, you can pour some そば茶 over them and sprinkle some black sesame on top.

• 25 gr かす
• 15 gr 大和芋
• 40 gr powdered sugar
• 40 gr flour
• 120 gr こしあん (as 中あん)
• 3 gr イスパタ
• 50 gr 酒 + some

➡️ I replaced the イスパタ by 7.5 gr baking powder (and have some Hirschhornsalz waiting in the cellar)

➡️ Warm up the lees with some 酒 and strain. Add that to the 大和芋-sugar mixture. Mix baking powder in 50 ml 酒, then add that, too. Finally, work in the flour.

➡️ In my drive I have 2 recipes from KM that make 饅頭 just using Weizenstärke instead of 大和芋.

It's what it says on the label: You add water and かるかん粉, but steam them in little dishes so they keep their shape. Nice with some lemon peel in the dough!