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| - | * 250 gr shiroan | + | {{ :: |
| - | | + | |
| - | * 2 cooked egg yolks | + | ===Recipe=== |
| - | * 15 gr sugar gran | + | |
| - | * 10 gr kanbaiko | + | * 2 |
| - | | + | * 15 gr sugar |
| - | | + | * 10 gr 寒梅粉 |
| - | * mizuame | + | |
| - | * 240 gr koshian or shiroan | + | |
| + | * 240 gr あん (for filling: red, white or green). | ||
| ===火取りあん=== | ===火取りあん=== | ||
| - | | + | |
| - | * mix water and shiro an and heat, then add egg yolk mixture | + | |
| - | * this is called 火取りあん | + | |
| - | * cook it until it's no longer sticky | + | |
| - | * cool it by splitting, putting in a thick cloth, and kneading together again | + | |
| - | 🐣 All the videos that I see, however, use raw egg yolk and mix that with the 白あん, cooking it in the microwave. I don't have one, but cooking on the stove should be the same. | + | ===桃山=== |
| + | * add 寒梅粉 in 2-3 steps, then add 味醂. It'll be quite moist still, but it'll dry out! | ||
| + | * cover with wet cloth and rest for 15' | ||
| + | * 12 20 gr あん balls; divide dough into 12 pieces and wrap the あん in the dough. | ||
| + | * shape with fork, triangle or wooden mould into chrysanthemums, | ||
| + | * bake for 7.5' | ||
| + | * When you take them out of the oven, they are not terribly structurally sound. So it's best to transfer them with a spatula rather than chopsticks... | ||
| - | * add kanbaibo in 2-3 steps, then add egg yolk, mizuame and mirin | + | 🔥 Be very aware of the temperature. You want to make them blush, and it goes really fast. In our oven, it's 7.5' at 250° C |
| - | * cover with wet cloth and rest for 10-15' | + | |
| - | * 20 gr koshian balls; divide dough into 12 pieces, wrap | + | |
| - | * shape with fork, triangle or wooden mold | + | |
| - | ➡️ But people also shape them into beans, | + | ===福豆=== |
| + | * Shaped | ||
| + | * For this, I used ずんだ, which is like あん made from green beans: boil 200 gr frozen 枝豆 for 15' (or even longer), then blitz with 30 gr of sugar, a tiny splash of 酒 and pinchlet of salt, and pass through a sieve. It get's easier to handle when cool, and maybe adding some 寒梅粉 could help further stabilise the ball. It tastes better, less " | ||
| - | * bake for 8-10' at 250 degrees, then brush with mirin | + | ===Ideas=== |
| + | * Might be nice to brush with espresso and soy sauce! | ||