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| - | * Heat あん until it no longer sticks to the finger, then add 10 % [[gyuuhi|求肥]]. | + | ➡️ The recipe I currently use as well as some more advanced instructions live in my [[restricted: |
| - | * We're using 1:2:2 (白玉粉: | + | |
| - | * Strain it. | + | |
| - | * Knead in baking sheet, then pinch into little pieces to cool down. Knead again. | + | |
| - | * I think this incorporates air and makes it whiter | + | |
| - | * Once it's done, cover in plastic wrap. It dries out quite fast! | + | |
| - | * For a normal 練り切り, | + | |
| + | |||
| + | ===じょうよあん=== | ||
| + | * This adds a very nice texture, and it keeps much longer without drying out. | ||
| + | * 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 sticky (around 75°) | ||
| + | * 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=== | ||
| + | * [[ajisai|紫陽花]] and other summer sweets look very nice with a agar drop. | ||
| + | * To make leaves, take 0.5 gr, shape it into an elongated pearl and press flat. I find a serrated kitchen knife makes nicer patterns then. | ||
| + | |||
| + | ===Shapes=== | ||
| + | |||
| + | <WRAP group> | ||
| + | <WRAP third column centeralign> | ||
| + | {{ :: | ||
| + | The mother of all 練り切り, | ||
| + | </ | ||
| + | |||
| + | <WRAP third column centeralign> | ||
| + | {{ :: | ||
| + | 練り切り in [[nobori|silly carp]] shape. | ||
| + | </ | ||
| + | |||
| + | <WRAP third column centeralign> | ||
| + | {{ wagashi: | ||
| + | 練り切り shaped into [[motifs|蚊遣豚]] | ||
| + | </ | ||
| + | </ | ||
| + | |||
| + | <WRAP group> | ||
| + | <WRAP third column centeralign> | ||
| + | {{ :: | ||
| + | The colour-fest that is [[hanabi|花火]]. | ||
| + | </ | ||
| + | </ | ||