This shows you the differences between two versions of the page.
| Both sides previous revisionPrevious revisionNext revision | Previous revision | ||
| nerikiri [16.03.2026:2259] – aequivinius | nerikiri [02.10.2026:1731] (current) – aequivinius | ||
|---|---|---|---|
| Line 1: | Line 1: | ||
| - | * Heat あん | + | ➡️ The recipe I currently use as well as some more advanced instructions live in my [[restricted: |
| - | | + | |
| - | * Strain it. | + | |
| - | * Knead in baking sheet, then pinch into little pieces to cool down. Knead again. | + | ===じょうよあん=== |
| - | * I think this incorporates air and makes it whiter | + | * This adds a very nice texture, and it keeps much longer without drying out. |
| - | * Recipe for ゆずがた by KS in my drive | + | * For 100 gr 白あん, use 33 gr of this あん and mix in |
| + | * 100 gr peeled 大和芋. Steam it for 15', then push through a sieve, mix with 33 gr sugar while still warm and cook until no longer | ||
| + | * The sieving requires some strength, so the //Tamiz// is quite okay here | ||
| + | * Then proceed as above | ||
| + | |||
| + | ➡️ Those two can also be mixed: 1 part 求肥, 3 parts じょうよあん, | ||
| + | |||
| + | ===Decorations=== | ||
| + | | ||
| + | | ||
| + | |||
| + | ===Shapes=== | ||
| + | |||
| + | <WRAP group> | ||
| + | <WRAP third column centeralign> | ||
| + | {{ ::suisen.jpeg? | ||
| + | The mother of all 練り切り, | ||
| + | </ | ||
| + | |||
| + | <WRAP third column centeralign> | ||
| + | {{ ::nobori.jpeg? | ||
| + | 練り切り | ||
| + | </ | ||
| + | |||
| + | <WRAP third column centeralign> | ||
| + | {{ wagashi: | ||
| + | 練り切り shaped | ||
| + | </ | ||
| + | </ | ||
| + | |||
| + | <WRAP group> | ||
| + | <WRAP third column centeralign> | ||
| + | {{ :: | ||
| + | The colour-fest that is [[hanabi|花火]]. | ||
| + | </ | ||
| + | </ | ||