Flour Manju Buns (Brown Sugar)
Flour Manju Buns (Brown Sugar)

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, flour manju buns (brown sugar). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Manju (饅頭) Also known as Cha Manju (茶饅頭), Rikyu Manju (利休饅頭), Kokuto Manju (黒糖饅頭), Onsen Manju (温泉饅頭), Usukawa Manju (薄皮饅頭). Jyouyo Manju (薯蕷饅頭) The bun is made from rice flour using grated yams. Great recipe for Flour Manju Buns (Brown Sugar).

Flour Manju Buns (Brown Sugar) is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Flour Manju Buns (Brown Sugar) is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have flour manju buns (brown sugar) using 5 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Flour Manju Buns (Brown Sugar):
  1. Take 20 grams Brown sugar
  2. Prepare 2 tbsp Water
  3. Take 1/2 tsp Baking soda
  4. Prepare 55 grams Cake flour
  5. Take 70 grams Pureed sweetened bean paste

Cha Manju is a soft, fluffy bun featuring its brown color that comes from the ingredient brown sugar, as the Japanese word "Cha (茶)" means brown. Jouyo Manju (薯蕷饅頭) Actually, some types of Manju are made without using wheat flour and the quintessential examples include "Jouyo Manju (薯蕷饅頭)". Around Hosoe and Inasa in Hamamatsu City, Shizuoka Prefecture, black bean paste is wrapped in flour dough mixed with brown sugar, and this type of cha-manju is called miso-manju (or miso-man). This is because the color is similar to that of miso.

Instructions to make Flour Manju Buns (Brown Sugar):
  1. Add the brown sugar and water to a pot, and dissolve while heating it up. Add in the baking soda and cake flour once it cools, and knead well.
  2. Gather it all up and flatten it out, then cut into 8 equal portions. Cover with a wet cloth to keep from drying out.
  3. Roll up 1/8 into a ball, and roll it out with a small rolling pin (to about 10cm diameter). Add in 1/8 of the anko paste in the center, and close it up like a dumpling.
  4. It looks funny, but pinch both ends and tuck inside, flip it over, and carefully roll up the ingredients.
  5. Line a steamer with paraffin wax paper and arrange the manju with plenty of space between each one. Steam for 15 minutes, and then you will have hot and soft manju buns.

Auspicious event: Kohaku manju (red and white buns with bean paste filling) and. Types of Buns Main Ingredients Representative Manju; Cha-Manju (茶饅頭) The dough is made from wheat flour, brown sugar, and baking soda: Onsen Manju (温泉饅頭), Kokuto Manju (黒糖饅頭) Jouyo-Manju (薯蕷饅頭) The dough is made from rice flour using the stickiness of grated yam: Kouhaku Manju (紅白饅頭) Sake-Manju (酒饅頭) The most popular souvenir is Brown Sugar Manju with homemade red bean paste. By adding secret ingredients to wheat flour, it is characterized by the dough being soft and moist. The taste is moderately sweet, it is the best Japanese sweets for souvenirs. Method Mix whole meal flour, bread flour and salt in a large bowl.

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