ホモテナシ

• Mix 白あん, sugar and egg yolks, heat and stir until it's no longer sticky.

• 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!
• 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

➡️ But people also shape them into beans, bells, mooncakes…

• bake for 8' at 250 C, then brush with 味醂.

🔥 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