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momoyama [25.11.2025:2155] – aequiviniusmomoyama [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 (just a drop, actually!) 
-   * a dash 水飴 +   * <del>a dash 水飴</del> (it makes it taste a bit industrial and too sweet) 
-   * 240 gr あん (red or white, for filling).+   * 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 into chrysanthemums, beans, bells, mooncakes...    * shape with fork, triangle or wooden mould into chrysanthemums, beans, bells, mooncakes...
-   * bake for 8' at 250 C, then brush with 味醂. +   * 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...+   * 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...
  
-🔥 Be very aware of the temperature. You want to make them blush, and it goes really fast. In our oven, it's 8' at 250° C+🔥 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 
 + 
 +===福豆=== 
 +   * Shaped into beans, they can be called {{ruby|福豆|ふくまめ}}, making them very suitable for {{ruby|節分|せつぶん}}. 
 +   * 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 "steamed vegetable" when cold. 
 + 
 +===Ideas=== 
 +   * Might be nice to brush with espresso and soy sauce!
Last modified: 25.11.2025:2155