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Table of Contents
- Heat あん until it no longer sticks to the finger (and then some), then add 10 % 求肥.
- We're using 1:2:2 (白玉粉:sugar:water) here
- 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, I like to use about 17 gr of 中餡 and about as much to wrap around it. This makes the sweet slightly smaller than what is common.
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, 6 parts 白あん!
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
- 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.
