Recipe: Perfect 若鮎 Wakaayu

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Recipe: Perfect 若鮎 Wakaayu
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Recipe: Perfect 若鮎 Wakaayu Delicious, fresh and tasty.

若鮎 Wakaayu. 今日もあんこラボ和菓子チャンネルをご覧いただき、ありがとうございます。 Thank you so much for watching Ankolabo wagashi channel 若鮎の作り方をご紹介します。若鮎は夏を代表する和菓子。 若鮎会について. 会長あいさつ. 若鮎会役員. 会則. 若鮎募金. 内部組織. 活動状況. 若鮎会役員. 第２２期 若鮎会役員. This is 若鮎's music collection on Bandcamp. The Japanese to English translations and meanings for wakaayu (わかあゆ) include 'young (healthy & energetic) sweetfish'.

Readings of the Japanese word. * Tags.

Title: Irui Konintan -Wakaayu- / 異類婚姻譚 若鮎 Circle: Kodomo Beer / コドモビール Author: Yukibuster Z / ユキバスターZ Type: Doujinshi Language: Japanese Categories: Big Breasts Parody. waka- 若-.

Name: Wakaayu Noboru Kanji: 若鮎 のぼる Current Troupe: Role: Otokoyaku Status: Retired.

You can cook 若鮎 Wakaayu using 14 ingredients and 11 steps. Here is how you achieve it.

Ingredients of 若鮎 Wakaayu

  1. You need of Koshian （Smooth sweet bean paste ）.

  2. Prepare of 〈Dough〉.

  3. You need of egg.

  4. Prepare of Suger.

  5. It’s of Honey.

  6. You need of ★ 1 teaspoon Baking soda.

  7. Prepare of ★ 2 tablespoon Water.

  8. It’s of Cake flour.

  9. You need of salad oil.

  10. Prepare of 〈Gyuhi（soft mochi）〉.

  11. It’s of Shiratamako（Glutinous rice flour）.

  12. You need of Water.

  13. Prepare of Suger.

  14. You need of Starch.

The shape is a sweetfish🐟. wakaayu (en); 若あゆ (ja); 若香魚 (zh); wakaayu (ast) カステラで求肥を包んだ和菓子 (ja); tipu de postre xaponés (ast) waka-ayu, ayugashi, ayu-gashi (en); 若鮎, 鮎菓子 (ja). 'Haikyuu!!' Profile: Wakatoshi Ushijima.

Wakatoshi Ushijima (Japanese: 牛島 (うしじま) 若利 (わかとし) Ushijima Wakatoshi) was previously a third-year from Shiratorizawa Academy and the captain and ace of the school's boys' volleyball team.

Wakaayu is a kind of Japanese confectionery which is made with gyuhi (a kind of rice cake made from glutinous rice or glutinous rice flour) wrapped in an oval sponge cake, shaped into a semicircle and. wakaayu.

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若鮎 Wakaayu instructions

  1. 〈Dough〉Put egg and sugar in bowl, and mix it until it whites. Then, add honey and ★（mixed in advance）in order..

  2. Sift flour to the bowl, and mix it well. Leave it for 30 min..

  3. 〈Koshian〉Dry Koshian with paper towels, and devide in 6. Make shapes of 10cm long..

  4. 〈Gyuhi〉Put Shiratamako in bawl, and pour water little by little while mixing by fingers. Then, add suger and mix it..

  5. Microwave for 40 sec, toss, and microwave for 20 sec again..

  6. Dust Gyuhi with starch, and devide in 12..

  7. Add 1 tablespoon of water to the dough and mix it..

  8. Warm electronic griddle to 180°C. Then, pour one sixth of dough, and arrange the shape of 13 cm-ellipse. When you can see small holes on the surface, turn it over and fry for a min..

  9. Put Koshian and Gyuhi on the dough, and fold in half..

  10. Draw a pattern on it with heated iron stick..

  11. Enjoy!.