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| momoyama [25.11.2025:2021] – aequivinius | momoyama [24.03.2026:1515] (current) – aequivinius | ||
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| ===Recipe=== | ===Recipe=== | ||
| * 250 gr 白あん | * 250 gr 白あん | ||
| - | * 2 + 0.5 egg yolks | + | * 2 |
| * 15 gr sugar | * 15 gr sugar | ||
| * 10 gr 寒梅粉 | * 10 gr 寒梅粉 | ||
| - | * a dash 味醂 | + | * a dash 味醂 |
| - | * a dash 水飴 | + | |
| - | * 240 gr あん (red or white, | + | * 240 gr あん (for filling: red, white or green). |
| ===火取りあん=== | ===火取りあん=== | ||
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| ===桃山=== | ===桃山=== | ||
| - | * add 寒梅粉 in 2-3 steps, then add more egg yolk, 水飴 and 味醂. It'll be quite moist still, but it'll dry out! | + | * 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' | * 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. | * 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 | + | * shape with fork, triangle or wooden mould into chrysanthemums, |
| + | * bake for 7.5' (in my oven) at 250° C, turning the trays after 3' , then brush with 味醂. | ||
| + | * 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... | ||
| - | ➡️ But people also shape them into beans, bells, mooncakes... | + | 🔥 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 |
| - | * bake for 8' | + | ===福豆=== |
| + | * Shaped into beans, they can be called {{ruby|福豆|ふくまめ}}, | ||
| + | * For this, I used ずんだ, which is like あん made from green beans: boil 200 gr frozen 枝豆 for 15' | ||
| - | 🔥 Be very aware of the temperature. You want to make them blush, | + | ===Ideas=== |
| + | * Might be nice to brush with espresso | ||