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| nerikiri [20.07.2026:1407] – aequivinius | nerikiri [02.10.2026:1731] (current) – aequivinius | ||
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| + | ➡️ The recipe I currently use as well as some more advanced instructions live in my [[restricted: | ||
| - | * Heat あん until it no longer sticks to the finger (**and then some**), then add 10 % [[gyuuhi|求肥]]. | ||
| - | * We're using 1:2:2 (白玉粉: | ||
| - | * 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, | ||
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| - | |||
| - | ===Recipe=== | ||
| ===じょうよあん=== | ===じょうよあん=== | ||
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| ➡️ Those two can also be mixed: 1 part 求肥, 3 parts じょうよあん, | ➡️ Those two can also be mixed: 1 part 求肥, 3 parts じょうよあん, | ||
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| - | ===My recipe=== | ||
| - | * Steam 100 gr of peeled 大和芋 for 15', strain through a //Tamiz//. This will yield about 75 gr of strained 芋, to which you add 25 gr of sugar, and cook until about 75 gr again. | ||
| - | * Cook 10 gr 白玉粉 with 20 gr each of sugar and water. Quite a lot will stick to the pan, so you end up with about 25 gr of 求肥. | ||
| - | * Reduce some 300 gr of 白あん to 250 gr. | ||
| - | * Mix all together in baking sheet, knead and tear into pieces. | ||
| ===Decorations=== | ===Decorations=== | ||
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| {{ wagashi: | {{ wagashi: | ||
| 練り切り shaped into [[motifs|蚊遣豚]] | 練り切り shaped into [[motifs|蚊遣豚]] | ||
| + | </ | ||
| + | </ | ||
| + | |||
| + | <WRAP group> | ||
| + | <WRAP third column centeralign> | ||
| + | {{ :: | ||
| + | The colour-fest that is [[hanabi|花火]]. | ||
| </ | </ | ||
| </ | </ | ||