Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, japanese confectionery in the microwave: yatsuhashi. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Japanese Confectionery in the Microwave: Yatsuhashi is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Japanese Confectionery in the Microwave: Yatsuhashi is something which I have loved my whole life. They are nice and they look fantastic.
Yatsuhashi is the most popular traditional Japanese sweet from Kyoto. You can make this delicious treat at home with Yatsuhashi - Popular Souvenir from Kyoto. Yatsuhashi (八ツ橋) is a Japanese confectionery which is made Loosely cover the bowl with plastic wrap and put it in the microwave. Yatsuhashi (八ツ橋 or 八橋) is a Japanese confectionery sold mainly as a souvenir sweet (miyagegashi).
To begin with this particular recipe, we have to prepare a few components. You can have japanese confectionery in the microwave: yatsuhashi using 7 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Japanese Confectionery in the Microwave: Yatsuhashi:
- Take 60 grams Shiratamako
- Get 40 grams Mochiko (or joshinko)
- Get 80 grams Sugar
- Make ready 140 ml Water
- Prepare 30 grams Kinako
- Take 5 grams Cinnamon
- Get 1 Anko
It is sometimes sold as a souvenir sweet. It is made from rice, sugar and cinnamon. Two types of Yatsuhashi can be bought, either raw or hard Yatsuhashi. Yatsuhashi comes from Yatsuhashi Kengyo, the pioneer of making Yatsuhashi.
Instructions to make Japanese Confectionery in the Microwave: Yatsuhashi:
- Combine the kinako and cinnamon and spread it out on a work surface. You might think it is a lot, but it is needed to keep the yatsuhashi from sticking.
- Make the dough. Place the shiratamako into a bowl with water, and mix so that there are no lumps of flour.
- Add the mochiko, and stir with a spoon. If you add in the sugar and stir some more, it's strange; the hard dough becomes soft (I mixed it in this order to show my kid, but it is okay to mix the mochiko and sugar in together).
- Cover with plastic wrap, and microwave for 2 minutes at 600 W. Take it out once and mix evenly with a wet spoon, cover with plastic wrap again, and microwave for one more minute. It is good to go once it becomes as thick as mochi.
- Spread out the dough onto the work surface. While coating the dough with kinako and cinnamon, spread it out thinly with a rolling pin. If you stretch it out into a square as much as possible, then there will be no waste when you cut it.
- Cut into squares with a knife, place the anko on top, fold into a triangle, and it is done.
Two types of Yatsuhashi can be bought, either raw or hard Yatsuhashi. Yatsuhashi comes from Yatsuhashi Kengyo, the pioneer of making Yatsuhashi. I made Wagashi(Japanese traditional sweets) Nama Yatsuhashi. this candy consists of mochi/rice and sweet red bean paste"azuki".it's sweet and cinnamon. Suchen Sie nach Japanese Confectionerytraditional Japanese Confectionery Yatsuhashi-Stockbildern in HD und Millionen weiteren lizenzfreien Stockfotos, Illustrationen und Vektorgrafiken in der Shutterstock-Kollektion. Jeden Tag werden Tausende neue, hochwertige Bilder.
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