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| + | ===Recipes=== | ||
| * 160 gr 白あん | * 160 gr 白あん | ||
| * 3 egg yolks | * 3 egg yolks | ||
| * 20 gr 上新粉 | * 20 gr 上新粉 | ||
| * 20 gr normal flour | * 20 gr normal flour | ||
| + | * 1 gr of baking powder | ||
| * 3 egg whites | * 3 egg whites | ||
| * 40 gr sugar | * 40 gr sugar | ||
| - | * 2 gr matcha and cocoa powder | + | * 40 gr [[candy|甘納豆]] (candied beans) |
| - | * 40 gr 甘納豆 (candied beans) | + | |
| + | * Can be coloured with 抹茶 (but it will not take on its flavour). See [[colour]]s. | ||
| + | * 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. | ||
| - | Mix 白あん, | + | ===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. | ||