Chestnut Manju

1. 1

   Put the sugar and the room temperature butter in a bowl and cream.

2. 2

   Gradually add in the egg and blend into the mixture.

3. 3

   Heat the bowl on a double boiler and stir until the sugar dissolves.

4. 4

   Add the dissolved baking soda.

5. 5

   Remove from the double boiler and add in the flour.

6. 6

   Cover the dough in plastic wrap and let chill in the refrigerator for at least 1 hour.

7. 7

   Meanwhile, wrap each chestnut in shiro-an.

8. 8

   Dust the counter with flour and roll out the dough into a cylinder with your hands.

9. 9

   Use a knife to divide into 8 sections.

10. 10

    Spread out the dough, place the white bean paste covered chestnut in the center, and wrap it up.

11. 11

    Combine the egg yolk with the mirin and coat the manju.

12. 12

    Top with poppy seeds.

13. 13

    Bake for 25 minutes in a preheated 180C oven.

* Per serving · 4 servings · Values may vary.

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