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Nerikiri Wagashi "桔梗 (balloon flower)"
Introduce
Chef :
Yu-Art KichijojiNerikiri Wagashi "桔梗 (balloon flower)"
桔梗 （balloon flower）is a flower in early Autom in Japan. It's one of "Aki no Nanakusa ; the seven autumnal flowers.
https://youtu.be/enRS_GbLnb8
Cooking instructions
* Step 1
Ingredients & Utensils
* Step 2
Divide the dough into 3, for a Center part, a Petal part and a Petal Root part.
* Step 3
Knead the dough for Petal Root part to make it smooth. Colorize the dough for Petal part with food colorings dissolved in water.
* Step 4
* Step 5
Join the petal part and the petal root part together. Wrap the bean jam ball with it.
* Step 6
Make it round and squash a little. Make 5 draft lines on the top. (Divide it into 5 equal.)
* Step 7
Make 5 ditches form the bottom to the top. Pinch each part to make pointed ends of 5 petals. Press & stretch the each petals to periphery side.
* Step 8
Make lines between these petals. Make lines center of each them. Put a round dent in the center. Put the Center part in it.
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