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| uchimono [13.03.2026:1502] – aequivinius | uchimono [16.04.2026:1510] (current) – aequivinius | ||
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| ➡️ Mix everything, crumble with fingers, then push through a sieve. | ➡️ Mix everything, crumble with fingers, then push through a sieve. | ||
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| + | For these grape-shaped pseudo-strawberries, | ||
| ===Sans 餡=== | ===Sans 餡=== | ||
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| ➡️ This is also from 淡交テキスト, | ➡️ This is also from 淡交テキスト, | ||
| + | ===With 上南粉=== | ||
| + | * 90 gr sugar | ||
| + | * 90 gr 白あん | ||
| + | * 60 gr 上南粉 (or 55 gr 上新粉 and 5 gr potato starch) | ||
| + | * 30 gr 寒梅粉 | ||
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| + | The {{ruby|上南粉|じょうなんこ}} is a very finely ground 上新粉, and supposedly adds a bit of structure and allows to cut very straight edges. As you can see below, that's not guaranteed: | ||
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| + | The preparation is as above: Mix, colour, sieve; but here it's put into the 流し器, pressed down, another layer added, pressed down etc. and then pressed for some 5-6 hours with some weight. My 白あん was pretty dry, so I think it's important to control the moisture and add some more water or glucose syrup. | ||
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| + | The example above was for March, but colours and shapes can be freely chosen. It tastes rather dry and powdery, so to add some flavour certainly isn't a bad idea. For March, obviously, powdered 桜 and 桜 leaves makes sense. Historically, | ||
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| + | [[flavour|Here' | ||
| ===Experiments=== | ===Experiments=== | ||
| * I had tried using some red bean flour, which worked, but it didn't add too much flavour. It's probably easier to just add it as あん directly. | * I had tried using some red bean flour, which worked, but it didn't add too much flavour. It's probably easier to just add it as あん directly. | ||