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| yamazuto [23.11.2023:2004] – aequivinius | yamazuto [12.03.2026:1035] (current) – aequivinius | ||
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| ===やまずと=== | ===やまずと=== | ||
| - | * Chestnut-shaped 生菓子 made with こなし dough and filled with chestnut paste | ||
| - | * こなし. Mix ingredients. Divide into 6 pieces, and steam with high power on a moist cloth for 25' | ||
| - | * 120 gr silky あん; cooked for about 2' in a pan to dry it out slightly | ||
| - | * 9 gr flour | ||
| - | * 3 gr glutinous rice flour (もちこ or 白玉粉, which needs sieving) | ||
| - | * 6 gr sugar | ||
| - | * Filled with a mix of 45 gr 白あん and 60 gr chestnut paste; but I just used vermicellis dough and it was fine | ||
| - | * Hand syrup: 1 part sugar to 2 parts 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 ([[white|https:// | ||
| - | * Keeps 3 to 4 days | ||
| - | * Learned this from けいこ in XI 23 | ||
| - | ===Ideas=== | + | Chestnut-shaped 生菓子 made with こなし dough and filled with chestnut paste |
| - | | + | |
| - | | + | |
| - | | + | |
| + | * 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) | ||
| + | * 10 gr sugar | ||
| + | * Original recipe says to fill with a mix of 45 gr 白あん | ||
| + | * Here I added 10 ml of Cognac | ||
| + | | ||
| + | * 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 3 to 4 days, but becomes a bit chewy | ||
| + | * Learned this from KS in XI 23 | ||