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1
Pour hot boiling water, add the jasmine tea leaves and brew for 3 minutes.
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2
This will be the liquid ingredient for the dough.
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3
Set aside until cooled to 30C.
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4
Mix all the ingredients except for the margarine, and knead well for about 10 minutes.
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5
If you have warm hands, reduce the liquid by 10 ml and adjust the amount of moisture as you knead.
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6
When the flour is thoroughly mixed, add the margarine, and knead for another 10 minutes.
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7
Place the margarine in the middle of the dough and fold it into the dough.
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8
Place the dough in a plastic container with scale markings to rise, I used one sold at a dollar store and the dough measured to be 400 ml before it started rising.
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9
Or you could let the dough rise in a bowl.
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10
The first rising is complete when the dough rises to about the 1100 ml line (or about 1.5 times larger the original size).
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11
It will take about 14 hours in the winter, and a little quicker in the summer, so adjust accordingly.
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12
Place the dough onto a dusted canvas cloth and press down the dough to remove air.
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13
Dampen the surface of the kuromame and diced candied sweet potato, and drain excess water in a colander.
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14
Divide the dough into 8 portions, roll out the dough to about 12-13 cm diameter circles, and fill 4 portions with the kuromame and the other 4 portions with sweet potato.
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15
Pair with 1 kuromame and 1 sweet potato filled dough, and let it rise at 35C for 60 minutes.
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16
Bake for 13-16 minutes at 220C in an electric oven or for about 12 minutes at 190C in a gas oven.
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17
Let sit on a cooling rack.
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18
Enjoy!
