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The ingredients needed to cook <Jouyo-Wagashi> Macaron Style:
- Use 40 g Grated Yamaimo =10g Yamaimo(Japanese yam) Powder+30ml Water
- Get 80 g Sugar
- Use 50-55 g Jouyo-ko (fine rice flour)
- Provide 100 g Koshi-aｎ (Red beam jam)
- Provide Jouyo-ko (fine rice flour) for dusting
- Use ＋Food coloring (Red)
Instructions to make <Jouyo-Wagashi> Macaron Style:
- Ingredients for 10 pieces.
- Ray a parchment sheet in the upper part of a steamer. Prepare 20 of 4㎠ parchment sheets.
- Put 30ml (≒2Tbsp) of Water into 10g of Yamaimo power (freeze-dried Japanese Yam). Mix them well. Leave it 20-30min. (It's an alternative ingredient of Grated Yamaimo.)
- Add 80g of sugar into the Yamaimo. Mix them well. Divide the mixture into 2 thirds and 1 third.
- Dissolve red food coloring in a little water and colorize the 1 third of mixture. Leave the 2 thirds without colorizing.
- Put the white Yamaimo mixture into the "Jouyo-ko(rice flour)". Mix them. Put the rice flower onto the yamaimo mixture and fold it. Mix them until the texture becomes like an earlobe. Do the same thing with the red yamaimo mixture and the rest of the rice flour.
- Divide the each dough into 10, as using dusting flour.
- Divide the each color dough of a pair into 2. Make the 1/2 white dough and the 1/2 red dough a bar shape. Put them together and twist.
- Wind it round. Put it on a parchment sheet. (Two circle doughs → A pair)
- Put these doughs in to a steamer. Spray water over them. (Put the lower part of steamer on the heat in advance and prepare.)
- Pick them out. Cool them with covering cotton cloth.
- Make 10 red beam jam balls.
- Take buns off the sheets. Squash a red bean jam ball and put it between 2 circle buns. Do the same thing and make 10 Macaron like Wagashi.
So I have Sado (way of tea) career. Wagashi refers to Japanese food culture which has been developed and refined for over one thousand years. Here is an introduction to its history, classification and distinct characteristics. Sakuramochi is made from March until early April. Wagashi are traditional Japanese sweets, mostly made from rice or bean dough and sweetened with natural ingredients.
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