Ingredients
For the dough:
40 grams | Japanese yam |
1 | roughly 55 grams Joshinko |
1 | Joshinko (for dusting) |
80 grams | Powdered sugar (sifted) |
1 dash | Red food coloring |
For the sweet potato filling:
100 grams | Sweet potato |
20 grams | Condensed milk |
10 grams | Sugar (white sugar would have a prettier finish) |
5 grams | Butter |
For the purple sweet potato filling:
100 grams | Purple sweet potato |
20 grams | Condensed Milk |
10 grams | Sugar (white sugar would have a prettier finish) |
5 grams | Butter |
Method
1 Sweet potato filling: Steam and strain the sweet potatoes. While they are hot, add the butter, sugar, condensed milk and mix. If the filling is too loose, evaporate the moisture by microwaving it.
2 Purple sweet potato filling: Make the filling in the same way as the sweet potato filling. If the filling is too dry, add milk or fresh cream (not listed).
3 Cool the fillings and divide into 5 portions each. Roll into balls (each should be about 25 g).
4 Batter: Grate the Japanese yam in a mortar and add the powdered sugar in 3 parts.Incorporate air as you grate with a pestle to make a fluffy batter.
5 Put the joshinko into a bowl and Step 5 on top.Fold and knead the flour into
the batter.
Add flour until the batter is firm like an earlobe.
6 Divide the batter into 2 and add the red food coloring to one (dissolve
powdered red coloring with water). Rub the coloring into the batter to add the
color.
7 Divide the two differently colored batters into 5 and round into balls (each
ball should be roughly 17 g). If they stick together, coat your hands in
joshinko. Cover with cling film.
8 Shape: Stretch the batter and cover the sweet potato filling in the white
batter. Cover the purple sweet potato filling with the pink batter.
9 Steam: Wrap the lid of the steamer with a dish cloth. Place the buns on a
sheet of parchment paper and steam for about 9 minutes at medium-high heat.
10 Once the steamed buns have cooled, lightly cook the bottom of the steamed
buns with an electric griddle at 180°C. This will prevent sticking when you lay
the buns on a plate.
11 Add the design. Heat a metal skewer or similar utensil and press into the steamed buns to draw the ears and mouth.
12 Dip the reverse end of a toothpick into red food coloring (dissolve powdered coloring with water). Draw the eyes onto the steamed buns with the toothpick.
-Step 6: The amount of flour changes according to the moisture of the potato. Adjust the flour so that it is roughly the texture of an earlobe.
-The filling tastes better if it's soft. Please adjust the texture according to your taste.
Recipe by BiBi Sumire
Translated by COOKPAD
Translated by COOKPAD
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