This is an old revision of the document!
Recipe
- 250 gr 白あん
- 2 + 0.5 egg yolks
- 15 gr sugar
- 10 gr 寒梅粉
- a dash 味醂 (just a drop, actually!)
a dash 水飴(it makes it taste a bit industrial and too sweet)- 240 gr あん (for filling: red, white or green).
火取りあん
- Mix 白あん, sugar and egg yolks, heat and stir until it's no longer sticky.
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, beans, bells, mooncakes…
- 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…
🔥 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
福豆 , making them very suitable for節分 . - 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.