Authentic Sake Manjuu (Steamed Buns With Sake Lees Dough)
Authentic Sake Manjuu (Steamed Buns With Sake Lees Dough)

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, authentic sake manjuu (steamed buns with sake lees dough). It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Authentic Sake Manjuu (Steamed Buns With Sake Lees Dough) is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Authentic Sake Manjuu (Steamed Buns With Sake Lees Dough) is something which I have loved my entire life.

Great recipe for Authentic Sake Manjuu (Steamed Buns With Sake Lees Dough). My husband loves sake manjuu, and I wanted to make them. If the dough is too soft, add sifted flour.

To begin with this recipe, we must prepare a few components. You can cook authentic sake manjuu (steamed buns with sake lees dough) using 6 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Authentic Sake Manjuu (Steamed Buns With Sake Lees Dough):
  1. Make ready 200 grams White flour
  2. Take 2 tsp Baking powder
  3. Take 100 grams Sakekasu (sake lees)
  4. Take 150 grams Sugar
  5. Prepare 40 grams Water
  6. Get 225 grams An or anko (sweet azuki bean paste)

They are slightly chewy and VERY light almost "airy". The larger sized buns were much easier to work with and much tastier. You can barely taste sweetness in the well-steamed buns but sugar help to form better gluten. If the dough is sticky and hard to control, dust your board and hands.

Steps to make Authentic Sake Manjuu (Steamed Buns With Sake Lees Dough):
  1. Sift the flour and baking powder together. Start boiling water in the steamer.
  2. Add water and sugar to the sake lees.
  3. Combine the Step 1 and Step 2 mixtures, and knead until it forms a soft and resilient dough that's about the texture of your earlobes.
  4. Divide the dough into 50 g portions (If the dough is sticky, flour your hands while you roll the dough into balls).
  5. Flatten the dough to about the size of your palm. The key is to make the edges thinner than the middle. Place a portion of the anko in the middle and wrap the dough around.
  6. Steam the buns for 12 minutes over high heat, and they're done.
  7. For homemade an (anko), see"Pressure-Cooked Anko (Red Bean Paste) In a Flash"

For second rising mantou (二发馒头), the steaming process should start with cold water. Just like making any yeast bread or rolls, the dough is pretty standard and effortless if made using a stand mixer! The dough is soft and elastic dough, very easy to work with. There are a couple of ways to add the filling in the dough. If you are a wagashi expert, you would put the filling on the circle dough and push the filling toward the dough with your fingers while you rotate the dough with the other hand….and voilà!

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