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| ===やまずと=== | ===やまずと=== | ||
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| - | * こなし. Mix ingredients. Divide into 6 pieces, and steam on a moist cloth for 20' | + | Chestnut-shaped 生菓子 made with こなし dough and filled with chestnut paste |
| - | * 120 gr silky あん; cooked for about 2' in a pan to dry it out slightly | + | |
| - | * 9 gr flour | + | * **こなし**: Mix ingredients, |
| + | * 120 gr silky あん; cooked for about 2' in a pan to dry it out slightly. | ||
| + | * 9 gr flour (I used wheat and buckwheat, both seem fine ⸻ but try it with chestnut flour next time 🌰) | ||
| * 3 gr glutinous rice flour (もちこ or 白玉粉, which needs sieving) | * 3 gr glutinous rice flour (もちこ or 白玉粉, which needs sieving) | ||
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| - | * Hand syrup: 1 part sugar to 2 parts water | + | * Here I added 10 ml of Cognac for 100 gr dough; but maybe it's simpler to add the Morellino here. A pinch of salt, as well; maybe some powdered black tea, as well |
| - | * For assembly, around 15 gr of filling and 20 gr of こなし, make a disk of the latter, wrap it around filling. Shape into a chestnut, and dip one part into (white, preferably) poppy seeds. | + | * I'd love to hide a raisin or a hazelnut in the dough, but Miya said it'd be too much. |
| - | * Keeps 3 to 4 days | + | * Hand syrup: 1 part sugar to 2 parts black tea (or just water) |
| + | * For assembly, around 15 gr of filling and 20 gr of こなし, make a disk of the latter, wrap it around filling. Shape into a chestnut, and dip one part into ([[https:// | ||
| + | * Keeps in the fridge | ||
| + | * Learned this from KS in XI 23 | ||