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| ===Recipe=== | ===Recipe=== | ||
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| * 15 gr warm water | * 15 gr warm water | ||
| - | ➡️ Since I didn't have 寒梅粉, I just parched | + | Knead, colour if needed and wrap in plastic wrap. Rest for 2 hours, knead again!, then roll out between two plastic wrap sheets and proceed to shape. |
| - | 💦 Since you need to adapt with the moisture, keep 100 gr of that sugar-寒梅粉 | + | |
| + | 👉 Original recipe wants 上白糖, but I think here powdered is fine. Can't be granulated | ||
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| + | TT recipe is, resting only for 30' | ||
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| + | * 10 gr warm water | ||
| + | * 8 gr 寒梅粉 | ||
| - | * To the remaining 120 gr, add 15 gr of warm water, knead, cover and rest for 30'. | ||
| - | * Divide, colour and knead. | ||
| - | 🎨 I used natural powders this time: sandalwood, hibiscus, turmeric and matcha. Apart from sandalwood, they worked reasonably well! | + | ===Uses=== |
| + | * To make [[fukiyose|吹寄せ]] or [[chiyomusubi|千代結び]] | ||
| + | * Or even the {{ruby|観世水|かんぜみず}} (colouring the dough light blue, rolling it out to 1 mm and making 1 ╳ 10 cm strips, rolling them up with a chopstick). | ||
| - | ===Use=== | + | 👉 The dough needs to be really thin and absolutely use powdered sugar, lest it looks quite unelegant |
| - | * Usually served on a 手箕 tray, but a plain one can also look very pretty | + | |
| - | * To this, you can add 松笠, which can be flavoured with 小豆粉 | + | |
| - | * When serving, you could say 「〇個ずつお取りください」(こ). The guests then try to make sure not to take more than one of each kind, duh! | + | |
| - | ===Sources=== | + | {{ :: |
| - | * It is not so [[https://www.youtube.com/ | + | |
| - | * 千: //Icho (gingko leaf)// sweets. Sugar cakes colored and pressed to resemble the golden glory of the gingko leaf in autumn. LEFT: //Shimeji// (mushroom) sweets. Sugar cakes colored and shaped like mushrooms. | + | |
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