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| unpei [27.08.2026:2138] – aequivinius | unpei [28.08.2026:1232] (current) – aequivinius | ||
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| ===Recipe=== | ===Recipe=== | ||
| - | * 100 gr sugar | + | * 100 gr powdered |
| * 15 gr 寒梅粉 | * 15 gr 寒梅粉 | ||
| * 15 gr warm water | * 15 gr warm water | ||
| - | Knead, colour if needed and wrap in plastic wrap. Rest for 2 hours, then roll out between two plastic wrap sheets and proceed to shape. | + | 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. |
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| + | 👉 Original recipe wants 上白糖, but I think here powdered is fine. Can't be granulated sugar though. | ||
| TT recipe is, resting only for 30' | TT recipe is, resting only for 30' | ||
| - | * 100 gr fine sugar | + | * 100 gr powdered |
| * 10 gr warm water | * 10 gr warm water | ||
| * 8 gr 寒梅粉 | * 8 gr 寒梅粉 | ||
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| ===Uses=== | ===Uses=== | ||
| * To make [[fukiyose|吹寄せ]] or [[chiyomusubi|千代結び]] | * 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 | + | * 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). |
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| + | 👉 The dough needs to be really thin and absolutely use powdered sugar, lest it looks quite unelegant (see below). | ||
| + | {{ :: | ||