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1
To make the tsubu-an, refer to.
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2
I partially thawed a stock I had in my freezer.
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3
https://cookpad.com/en/recipes/143833-homemade-tsubu-an-chunky-sweet-azuki-bean-paste
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4
Sift together the cake flour and baking soda, add the sugar, then mix thoroughly with a whisk.
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5
Add the beaten egg and sake to the mixture from Step 2.
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6
Adding a little water at a time, knead until the mixture forms a dough about the firmness of your ear lobe.
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7
Form into a ball.
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8
With a tightly wrung out kitchen towel, wrap the dough, and let it sit for about 30 minutes.
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9
Stretch the dough out into a log, then cut it into 10 even pieces with a pastry scraper or knife.
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10
Until you wrap them around the anko, keep moist under the kitchen towel.
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11
Do not let them dry out.
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12
Roll out the individual pieces of dough into roughly 10 cm ovals, place the tsubu-an in the middle and wrap.
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13
Lightly press the surface of the dough into shape.
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14
With the seam facing down, place the manju onto muffin cups.
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15
Prepare a steamer, and once it starts to steam, place the manju inside.
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Steam for about 15 minutes.
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17
This is how they should look after steaming.
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18
The tsubu-an wasn't quite centered in these...
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19
In regard to the amount of baking soda, some require 3 to 4 g per 100 g of flour, and some only 1 to 1.5 g.
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20
The baking soda I use says to use 6 to 8 g per 200 g of flour, but it becomes bitter if you put too much.
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21
When I used 4 g, the manju rose sufficiently.
