ホモテナシ

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shigure [20.03.2026:1140] – aequiviniusshigure [20.03.2026:1152] (current) – aequivinius
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-   * Basically steamed 白あん, so easy to make:+   * Actually called きみしぐれ. きみ because it uses egg yolk, and しぐれ for the late autumn early winter drizzles. The cracking lines in the sweet look like those light rain falls. 
 +   * Basically steamed 白あん, so easy to make. 6 pieces:
          * 150 gr 白あん          * 150 gr 白あん
          * 1 egg yolk          * 1 egg yolk
-         * 1 tea spoon of イスパタ and 8 gr 白玉粉+         * 0.5 gr イスパタ and 8 gr 上新粉
          * 120 gr 中あん          * 120 gr 中あん
  
-➡️ Cook egg and 白あん together on low heat until no longer sticky, then strain and knead again. Add powders, then separate 20% of the dough and colour it red. The colour will intensify in the steam, so don't overdo it!+🦌 イスパタ is //Hirschhorn-Salz// in German. It's sulphuric, but the smell goes away when steaming. You can also use 1.5 gr baking powder instead. 
 + 
 +➡️ Cook egg and 白あん together on low heat until no longer sticky, then strain and knead again. (Alternatively, just boil an egg, peel off the egg white, strain the egg yolk and mix that in.) Add powders, then separate 20% of the dough and colour it red (or what ever colour the season commands!). The colour will intensify in the steam, so don't overdo it! 
 ♨️ Steam them on high heat for 7-8' on a baking sheet. ♨️ Steam them on high heat for 7-8' on a baking sheet.
  
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-===Notes=== 
-   * Mine didn't crack properly, so I might steam them a bit longer, or add more flour! 
Last modified: 20.03.2026:1140