recipe Handmade from dough ♪ Hokuhoku Kuri Manju

recipe Handmade from dough ♪ Hokuhoku Kuri Manju


Handmade from the dough ♪ Hokuhoku Kuri Manju

90 minutes

Japanese sweets that feel autumn. We will introduce the recipe and how to make “Kuri Manju” with a video. I carefully made kuri manju from the dough. White bean paste and chestnuts are packed in a loose dough. It has an elegant sweetness and a relaxing taste. It looks cute and is a great gift and hospitality item.

Writer : macaroni cook

Cooks

Former cooking class instructor. Currently working as a macaroni cook. I love eating and drinking. Good at making sweets and Italian food.

material

(10 pieces)

  • Beaten egg
    1 piece
  • sugar
    50g
  • Butter (unsalted)
    20g
  • Cake flour
    140g
  • Baking powder
    1/2 teaspoon
  • Shiroan
    200g
  • Kanro-ni of chestnuts
    10 pieces
  • Poppy seeds
    Appropriate amount
  • Egg yolk (for polishing)
    1 piece
  • Mirin (for glossing)
    1 teaspoon

Preparation

・ Put egg yolk and mirin for polishing in a small bowl and mix.
-Preheat the oven to 180 ° C.
・ Divide the white bean paste into 10 equal parts and wrap the chestnuts in Kanro-ni.

How to make

1

Put butter and sugar in a bowl and mix with a whipper until whitish.

[How to make]Kuri manju

2

Add the beaten egg in 2 to 3 portions and mix.

[How to make]Kuri manju

3

Sift the cake flour and baking powder and mix them gently with a rubber spatula. Wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.

[How to make]Kuri manju

Four

Divide the dough into 10 equal parts, add ①, roll and wrap, and shape into a chestnut shape.

[How to make]Kuri manju

Five

Apply glossy egg yolk and mirin, and put poppy seeds underneath.

[How to make]Kuri manju

6

Arrange them on a baking sheet lined with parchment paper and bake in an oven preheated to 180 ° C for 15 minutes to complete.

Tips and points

・ If it is difficult to mold, dust it.
・ Please adjust the baking time of the oven according to the situation.
・ By adding mirin to the egg liquid, the finish will be more lustrous.

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