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| nagashimono [27.08.2026:2130] – aequivinius | nagashimono [27.08.2026:2147] (current) – aequivinius | ||
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| * TT8 has a recipe that adds some 道明寺粉 to it, which gives a nice effect. | * TT8 has a recipe that adds some 道明寺粉 to it, which gives a nice effect. | ||
| + | ====羊羹==== | ||
| + | |||
| + | There' | ||
| + | |||
| + | ===葛羊羹=== | ||
| + | |||
| + | For one 流し器: | ||
| + | * 5 gr 糸寒天 | ||
| + | * 380 gr water | ||
| + | * 160 gr sugar | ||
| + | * 1 Tbsp. 水飴 | ||
| + | * 20 gr 葛 | ||
| + | * 25 gr water | ||
| + | * 100 gr こし餡 | ||
| + | |||
| + | Boil 寒天 with water, add sugar, 水飴 and, once dissolved, こし餡. Bring to a boil, then strain. Mix water and 葛, and add the mixture to the somewhat cooled main mix. (Some other recipes take some main mix into the 葛 mix, and then add everything back to the MM). Cook on medium heat for 2-3' until the opaqueness has gone. Chill in water bath to 45°, stirring, then pour off. Can be fridged. | ||
| + | |||
| + | ===水羊羹=== | ||
| + | * ¼ stick 寒天 | ||
| + | * 250 gr water | ||
| + | * 100 gr sugar | ||
| + | * 150 gr あん | ||
| + | * 5 gr 葛 | ||
| + | * 40 gr water | ||
| + | |||
| + | I find this recipe just a tad too soft. | ||
| + | |||
| + | Same as for the 葛羊羹. You can use white bean paste, and then add some colour and flavour. The original recipe adds 7 gr 抹茶 (which I find too much, I'd use 5); but for tea ceremony a tea flavoured sweet doesn' | ||
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| + | {{ :: | ||
| ====蓮根羹==== | ====蓮根羹==== | ||
| * Read {{ruby|蓮根羹|はすねかん}} | * Read {{ruby|蓮根羹|はすねかん}} | ||