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| yamazuto [23.11.2023:2008] – aequivinius | yamazuto [12.03.2026:1035] (current) – aequivinius | ||
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| * **こなし**: | * **こなし**: | ||
| - | * 120 gr silky あん; cooked for about 2' in a pan to dry it out slightly. Here, I add about 15 ml of Morellino. | + | * 120 gr silky あん; cooked for about 2' in a pan to dry it out slightly. |
| - | * 9 gr wheat flour | + | * 9 gr flour (I used wheat and buckwheat, both seem fine ⸻ but try it with chestnut |
| * 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) | ||
| - | | + | |
| - | * Original recipe says to fill with a mix of 45 gr 白あん and 60 gr chestnut paste; but I just used vermicellis dough and it was fine. | + | * Original recipe says to fill 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 | + | * 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 |
| + | * I'd love to hide a raisin or a hazelnut in the dough, but Miya said it'd be too much. | ||
| + | * 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:// | * 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 | * Keeps in the fridge 3 to 4 days, but becomes a bit chewy | ||
| - | * Learned this from けいこ | + | * Learned this from KS in XI 23 |
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| - | ===Ideas=== | + | |
| - | * Foodpairing sais that black tea would be a good addition, so for the hand syrup that might be a good idea. | + | |
| - | * In the core, add a cognac and salt; and use more Morellino for the あん. | + | |
| - | * Also, Miya said the あん should be sweeter. | + | |