This shows you the differences between two versions of the page.
| Both sides previous revisionPrevious revisionNext revision | Previous revision | ||
| ukijima [27.02.2026:1135] – aequivinius | ukijima [23.09.2026:2217] (current) – aequivinius | ||
|---|---|---|---|
| Line 1: | Line 1: | ||
| {{ :: | {{ :: | ||
| - | ===Recipe=== | + | ===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 powders for colouring | + | * 40 gr [[candy|甘納豆]] (candied beans) |
| - | * 40 gr 甘納豆 (candied beans) | + | |
| - | Mix 白あん, yolks; then add sifted flours, colour in 3 parts. Beat whites with sugar, fold; then layer in mould, adding the beans. Steam for 30' on medium heat. | + | * 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. | ||
| + | |||
| + | ===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//; | ||
| + | * 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' | ||
| + | |||
| + | 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. | ||
| + | |||
| + | {{ :: | ||
| + | |||
| + | ===かぼちゃ=== | ||
| + | |||
| + | The original recipe: | ||
| + | * 200 gr peeled pumpkin, steamed for 20' | ||
| + | * 2 eggs, separated | ||
| + | * 60 gr cane sugar. I think, however, that the colour is changed too much, so I'd use white sugar here. | ||
| + | * 14 gr 上新粉 | ||
| + | * 13 gr 米粉 (I used only 上新粉 last time, and it was a bit too fine, I felt, so maybe this might make a difference) | ||
| + | * 50 gr rum raisins (just steep raisins for 1 day in rum. Last time I used a 64% Jamaica rum, which maybe was a tad strong). | ||
| + | * 10 gr white sugar for beating the egg whites | ||
| + | |||
| + | ➡️ Steam for 10' with the lid ajar, then 20' covered. When steaming, vent every now and then. Still, I got a very wet and dense cake. So maybe a bit longer steaming and some baking powder would be fine. KM really likes the rum raisins though. | ||
| ===Variations=== | ===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. | * 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. | ||