Easiest Way to Cook Tasty <Jouyo-Wagashi> Macaron Style

Easiest Way to Cook Tasty <Jouyo-Wagashi> Macaron Style Delicious, fresh and tasty.

<Jouyo-Wagashi> Macaron Style. Wagashi is characterized by its design, so in spring, when cherry blossom is in full bloom, the producers make wagashi in cherry blossom shapes, using cherry petals or leaves. The origins of these sweets date back to the Yayoi Era when there was nothing more than natural nuts, fruits, and berries. Chidori-manju. glutinous yam, jouyo-flour, sugar, red bean paste.

Let's make Japanese sweets in my kitchen.

I first show you the instruction video and you will try making traditional Japanese sweet; "Jouyo Manju - a bun with a.

Wagashi refers to Japanese food culture which has been developed and refined for over one thousand years.

You can cook <Jouyo-Wagashi> Macaron Style using 6 ingredients and 14 steps. Here is how you achieve it.

Ingredients of <Jouyo-Wagashi> Macaron Style

1. It’s of Grated Yamaimo =10g Yamaimo(Japanese yam) Powder+30ml Water.

2. It’s of Sugar.

3. You need of Jouyo-ko (fine rice flour).

4. It’s of Koshi-aｎ (Red beam jam).

5. Prepare of Jouyo-ko (fine rice flour) for dusting.

6. You need of ＋Food coloring (Red).

Here is an introduction to its history, classification and distinct characteristics.

Sakuramochi is made from March until early April.

See more ideas about Japanese wagashi, Japanese dessert, Japanese sweets wagashi.

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<Jouyo-Wagashi> Macaron Style instructions

1. Ingredients for 10 pieces..

2. Ray a parchment sheet in the upper part of a steamer. Prepare 20 of 4㎠ parchment sheets..

3. Put 30ml (≒2Tbsp) of Water into 10g of Yamaimo power (freeze-dried Japanese Yam). Mix them well. Leave it 20-30min. 　　(Its an alternative ingredient of Grated Yamaimo.).

4. Add 80g of sugar into the Yamaimo. Mix them well.　Divide the mixture into 2 thirds and 1 third..

5. Dissolve red food coloring in a little water and colorize the 1 third of mixture.　Leave the 2 thirds without colorizing..

6. 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..

7. Divide the each dough into 10, as using dusting flour..

8. 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..

9. Wind it round.　Put it on a parchment sheet.　 (Two circle doughs 　→　A pair).

10. Put these doughs in to a steamer. Spray water over them. (Put the lower part of steamer on the heat in advance and prepare.).

11. .

12. Pick them out. Cool them with covering cotton cloth..

13. Make 10 red beam jam balls..

14. 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..

Continuando la filosofía de nuestros ancestros japoneses por el respeto a la madre naturaleza, logramos el equilibrado ensamble de sabores sutiles, cuidada nutrición y delicadas texturas.

Trabajamos apasionadamente para que WAGASHI sea sinónimo de diferenciación, calidad y.

Musashino-city - It's a combination activity of Wagashi (Japanese confectionary and vegan sweet) Making and Sado (Tea ceremony) experience.

I first show you the instruction video and you will try making traditional Japanese sweet; "Jouyo Manju - a bun with a bean jam filling".

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