Wagashi "Komugi-Manju" with a Fresh Herb

Name: How to cook Wagashi "Komugi-Manju" with a Fresh Herb - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Yu-Art Kichijoji

Wagashi "Komugi-Manju" with a Fresh Herb

The season of fresh green is coming after cherry blossom. We love to taste the unique flavor of Japanese pepper leaves. This recipe is for a plain "Komugi (plain flour) Manjyu" with a fresh young leaf of Japanese pepper on its top! ※It seems difficult to wrap a bean jam ball with a soft & sticky dough for beginners. So I reduce a quantity of water and make bean jam smaller (less liquid ingredient and smaller fillings than in its basic recipe of Komuki Manjyu). Instead of using less liquid ingredient, I put some yoghurt to make the bun softer and moister.

Ingredient

Food ration :

6 servings

40 g

Plain flour

2 g

Baking Powder

30 g

Sugar

tsp(≒5ml)Water

7 ml

(1 heaping tsp) Yoghurt

100 g

Red bean Paste (Bean jam)

10 g

Plain flour for dusting

Young leaves of Japanese pepper (or fresh herb leaves)

Cooking instructions

* Step 1

Ingredients for 6

* Step 2

Make 6 bean jam balls (globes). Wrap them with a paper towel to suck their moisture.

* Step 3

①Put 1tsp(≒5ml) of water in a bowl. 　②③Add 30g sugar.　Mix them well. 　④⑤Add 1 heaping tsp (≒7ml) of yoghurt. Mix them well.

* Step 4

Mix 40g flour and 2g baking powder well (or sift them together).　Put it into the mixture(sugar + water + yoghurt). 　Mix them.

* Step 5

Make the dough together with your hands.

* Step 6

Sprinkle dusting flour on a tray. Put the dough on it. Divide it into 6 equal.

* Step 7

Put flour on the hands. Make a piece of dough round and make it circle (Stretch its edge, not make its center thin). 　　※I uploaded its movie here →https://youtu.be/IVlN86TplK0