Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sake lees manju (steamed buns). It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Sake Lees Manju (Steamed Buns) is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Sake Lees Manju (Steamed Buns) is something that I have loved my whole life. They are nice and they look fantastic.
Sake Lees Manju (Steamed Buns) I came up with this recipe by recalling the type of manju I used to eat. It was my first time making them, so the shapes were irregular and the anko (sweet adzuki bean paste) spilled out a bit, but the taste turned out just right. If the dough is too dry, it will break apart when wrapping the re.
To get started with this recipe, we must prepare a few components. You can have sake lees manju (steamed buns) using 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Sake Lees Manju (Steamed Buns):
- Get 30 grams Sake lees
- Prepare 300 grams Tsubu-an
- Take 100 grams ★ Cake flour
- Take 1 tsp ★ Baking powder
- Prepare 50 grams ☆ Sugar
- Prepare 1 tbsp ☆ Sake
- Take 1/2 tbsp ☆ Mirin
- Prepare 1 Katakuriko (for dusting)
Sake Lees Manju (Steamed Buns) I came up with this recipe by recalling the type of manju I used to eat. It was my first time making them, so the shapes were irregular and the anko (sweet adzuki bean paste) spilled out a bit, but the taste turned out just right. If the dough is too dry, it will break apart when wrapping the re. Sake Lees Manju (Steamed Buns) I came up with this recipe by recalling the type of manju I used to eat.
Steps to make Sake Lees Manju (Steamed Buns):
- Microwave the sake lees for 30 seconds. Transfer to a bowl, mash a little, then add the ☆ ingredients and mix. Add the ★ dry ingredients, then knead until it forms a ball. The dough should be the firmness of your earlobe. If it's too firm, add sake.
- Dust work surface with katakuriko, then evenly divide the dough into bite-sized pieces. Divide the anko into the same number of pieces and roll into balls. Roll out the dough into flat circles like gyoza skins. They should be thicker than gyoza skins.
- Wrap the dough around the anko, then shape. Steam in a steamer for about 15 minutes, and they're done!
It was my first time making them, so the shapes were irregular and the anko (sweet adzuki bean paste) spilled out a bit, but the taste turned out just right. If the dough is too dry, it will break apart when wrapping the re. Sake Lees Manju (Steamed Buns) I came up with this recipe by recalling the type of manju I used to eat. It was my first time making them, so the shapes were irregular and the anko (sweet adzuki bean paste) spilled out a bit, but the taste turned out just right. To keep the essence of the Honnoji Manju, the emphasis was placed on recreating a springy dough.
So that’s going to wrap this up for this exceptional food sake lees manju (steamed buns) recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
