<Jouyo-Wagashi> Macaron Style
<Jouyo-Wagashi> Macaron Style

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, <jouyo-wagashi> macaron style. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

<Jouyo-Wagashi> Macaron Style is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. <Jouyo-Wagashi> Macaron Style is something that I’ve loved my whole life.

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

To get started with this particular recipe, we must prepare a few components. You can cook <jouyo-wagashi> macaron style using 6 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make <Jouyo-Wagashi> Macaron Style:
  1. Make ready 40 g Grated Yamaimo =10g Yamaimo(Japanese yam) Powder+30ml Water
  2. Take 80 g Sugar
  3. Take 50-55 g Jouyo-ko (fine rice flour)
  4. Prepare 100 g Koshi-aｎ (Red beam jam)
  5. Get Jouyo-ko (fine rice flour) for dusting
  6. Make ready ＋Food coloring (Red)

Wagashi is characterized by variety and artistry, so you will always be surprised by new creations. 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. chest — ileftmysoulintokyo: Wagashi ball thingys tasty. French macarons are indulgent, they're special, they're fun to add to party spreads, they're great gifts if you want to give something edible but they.

Instructions to make <Jouyo-Wagashi> Macaron Style:
  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. 　　(It's 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.)
  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.

Wagashi: Chadango and Minazuki. by Kyoto Foodie. Minazuki is an early summer wagashi that from centuries ago commoners ate on the day that royals ate — ice. Want to discover art related to wagashi? Check out inspiring examples of wagashi artwork on DeviantArt, and get inspired by our community of talented artists. The delicate, sophisticated wagashi (traditional Japanese confection) represents the Japanese four seasons.

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