Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, nerikiri-dough (with rice flour). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Nerikiri-dough (with rice flour) is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Nerikiri-dough (with rice flour) is something which I’ve loved my entire life.
Nerikiri is a dough for Nerikiri Wagashi. I already show you "How to Make Nerikiri-dough (with wheat flour). Ingrédients. (In case of that Shiro-an contains a lot of water, use less water.). Put the Shiratama-ko into a boul.
To begin with this recipe, we must first prepare a few components. You can cook nerikiri-dough (with rice flour) using 3 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Nerikiri-dough (with rice flour):
- Get 200 g Shiro-an (white Kidney bean paste containing sugar)
- Prepare 3 g Shiratama-ko (rice flour)
- Make ready 2 Tbsp Water
I prefer to use this Konashi for making Nerikiri Wagashi because it's less sticky and easy to make. Great recipe for Nerikiri-dough (with rice flour). I already showed recipe of "Dough for Nerikiri-Wagashi (with wheat flour)". I like to use this Konashi for making Nerikiri Wagashi because it's less sticky and easy to make.
Instructions to make Nerikiri-dough (with rice flour):
- Ingrédients. (In case of that Shiro-an contains a lot of water, use less water.)
- Put the Shiratama-ko into a boul. Pour a little water. Mix them as smashing lumps of shiratama-ko. When it's no longer lumpy, add the rest of water. And mix them well.
- Put the mixture into Shiro-an (White bean paste). And mix them well.
- Put it on medium heat. Knead it as extracting water. Stop doing it when there is no stickiness when you touch it.
- Put the dough on a dry bleached cotton cloth. Knead it with the cloth. Tear it to pieces, put them together again and knead. Do the same thing 2 or 3 times. The dough gets smooth and cool as a room temperature, then It' s completed!
I already showed recipe of "Dough for Nerikiri-Wagashi (with wheat flour)". I like to use this Konashi for making Nerikiri Wagashi because it's less sticky and easy to make. Nerikiri is a dough for Nerikiri Wagashi. I already show you "How to Make Nerikiri-dough (with wheat flour). The dough from beam paste & wheat flour is called "Kanashi" But for some one prefer gluten-free food, I prepare a video "How to Make Nerikiri-dough (with rice flour). www.yu-art-kichijoji.com/.
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