ホモテナシ

• cook yolks in plastic, grate and add sugar while hot to make a paste
• 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.

• add kanbaibo in 2-3 steps, then add egg yolk, mizuame and mirin
• 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, bells, mooncakes

• bake for 8-10' at 250 degrees, then brush with mirin