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| uchimono [16.04.2026:1510] – aequivinius | uchimono [03.10.2026:1638] (current) – aequivinius | ||
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| + | ===通い路=== | ||
| + | * Read かよいち, | ||
| + | * 100 和三盆 (if using powdered sugar, it needs to be slightly moistened at the end, maybe 5 gr of liquid?) | ||
| + | * 90 白あん | ||
| + | * 70 上南粉 (I think 60 is fine) | ||
| + | * 20 寒梅粉 | ||
| + | * 10 大徳寺納豆 (the PRB are quite strong, so maybe 5 gr is enough) | ||
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| + | Instead of the 納豆 I used PRB fermented beans (usually used for {{ruby|麻婆|マーポー}}), | ||
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| + | Sift sugar, add 白あん and crumble together, then add flowers and sift again (in my Tamiz, I used the middle sieve). Add 納豆 cut in little bits, then press for 6 hours with 2 kilos in a baking sheet lined 流し器. Mine became quite full with this, so maybe 80 % or using my big 流し器 is better. Cut into triangles, that's nicer. | ||
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| + | {{ :: | ||
| ===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. | ||