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Black Dough for Nerikiri-Wagashi (with wheat flour)
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Yu-Art KichijojiBlack Dough for Nerikiri-Wagashi (with wheat flour)
This recipe is for a black dough for Nerikiri Wagashi. The process is same as "Dough for Nerikiri-Wagashi (with wheat flour)", but red bean jam replaces white kidney bean past. Generally, we don't use red bean past for Nerikiri-dough, but I sometimes need black color for Wagashi which I designed. So I do make black one.
Cooking instructions
* Step 1
Ingredients
* Step 2
Wrap red bean jam with paper towels to drain the liquid off if it contains too much water.
* Step 3
Put the bean jam into a bowl. Add plain flour as sifting it.
* Step 4
Mix them roughly.
* Step 5
Wrap it with a bleached cotton cloth.
* Step 6
Put it into a steamer.
* Step 7
* Step 8
Knead the dough to make it smooth with the cloth.
* Step 9
* Step 10
Wrap it with a plastic wrap and cool it down. Leave it in a refrigerator for 30min.
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