Table of Contents
Recipes
- 160 gr 白あん
- 3 egg yolks
- 20 gr 上新粉
- 20 gr normal flour
- 1 gr of baking powder
- 3 egg whites
- 40 gr sugar
- 40 gr 甘納豆 (candied beans)
- Can be coloured with 抹茶 (but it will not take on its flavour). See colours.
- Mix 白あん, yolks; then add sifted flours. Beat whites with sugar, fold; then layer in mould, adding the beans. Steam for 15' on medium heat with the cloth-wrapped lid half open, then 15' with the lid closed.
- In my bamboo basket it gets a bit tight, so this one is better to do in the Creuset.
- After steaming, take out of the 流し器, cover with cool, wet cloth to chill down.
味噌松風
This is from TT, and it sits at a very interesting point tastewise. It's a bit like a tourteau fromagier; I find it quite irresistable:
- 2 yolks
- 1 egg white
- 30 和三盆
- 20 + 30 sugar
- 30 水飴
- 10 red and 15 white 味噌
- 60 flour
- ½ tsp. baking powder
- black sesame
Whisk yolks with 和三盆 and 20 gr of sugar until pale; then add 味噌 and 水飴. The recipe says you might have to use a bain marie, but I haven't figured out what for. Beat whites with 30 gr of sugar to stiff whites, fold into yolk mixture, then sieve in flour and baking powder (the original recipe uses 30 weak and 30 strong flour; but they are a bit annoying to find in CH). Pour into 流し器 lined with baking sheets; steam 25' with open lid (TT uses 15', but then I just get a slobbery mess in my little steamer), then another 15' with the cloth-wrapped lid left ajar.
Flip onto fresh baking sheet, peel of the back baking sheet and sprinkle immediatedly with sesame seeds. Once cooled (under a moist cool cloth), grill the sesame side on Teflon, pressing it down. In my 卵やき pan it takes maybe 40 seconds on high heat until the colour is right.
Variations
- I'm thinking of doing one without egg yolks for the top layer so it's completely white and I then can call 雪島.