Easiest Way to Prepare Yummy Black Dough for Nerikiri-Wagashi (with wheat flour)

Black Dough for Nerikiri-Wagashi (with wheat flour). This recipe is for a black dough for Nerikiri Wagashi. The process is same as "How to Make Nerikiri-dough (with wheat flour), but red bean jam replaces. Nerikiri is a dough for Nerikiri Wagashi.

Black Dough for Nerikiri-Wagashi (with wheat flour) Wrap red bean jam with paper towels to drain the liquid off if it contains too much water. Put the bean jam into a bowl. Great recipe for Dough for Nerikiri-Wagashi (with wheat flour). "Nerikiri" is a traditional Japanese confectionary, a sweet for having with Matcha. You can have Black Dough for Nerikiri-Wagashi (with wheat flour) using 3 ingredients and 10 steps. Here is how you cook that.

Ingredients of Black Dough for Nerikiri-Wagashi (with wheat flour)

  1. You need 120 g of Red bean paste with sugar.
  2. It's 6 g of Wheat flour(plain flour).
  3. It's of ※Wheat flour should be 4 or 5% (weight) of the bean paste.

Nerikiri-dough is a key ingredient for it. Wagashi are sweet Japanese confections made from bean paste. Similar to marzipan, the paste can be sculpted into gorgeous little shapes inspired by the season. Making wagashi is not hard, but can be time consuming and requires a bit of practice to master the techniques.

Black Dough for Nerikiri-Wagashi (with wheat flour) step by step

  1. Ingredients.
  2. Wrap red bean jam with paper towels to drain the liquid off if it contains too much water..
  3. Put the bean jam into a bowl. Add plain flour as sifting it..
  4. Mix them roughly..
  5. Wrap it with a bleached cotton cloth..
  6. Put it into a steamer..
  7. .
  8. Knead the dough to make it smooth with the cloth..
  9. .
  10. Wrap it with a plastic wrap and cool it down. Leave it in a refrigerator for 30min..

As you might expect from a. Nerikiri is a dough for Nerikiri Wagashi. I already show you "How to Make Nerikiri-dough (with wheat flour). The dough from beam paste & wheat flour is called "Kanashi" strictly. I prefer to use this Konashi for making Nerikiri Wagashi because it's less sticky and easy to make.

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