How to Prepare Speedy <Jouyo-Wagashi> Macaron Style

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, <jouyo-wagashi> macaron style. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

<Jouyo-Wagashi> Macaron Style is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. <Jouyo-Wagashi> Macaron Style is something which I have loved my entire life.

See more ideas about wagashi, wagashi recipe, japanese wagashi. Small japanese style chocolates: mochi filled with green tea and chocolate ganache, both sweets are vegan! Great recipe for Kinoko: Mushroom - Jouyo Manju (Wagashi). Concassez des pistaches dans un petit récipient… <Jouyo-Wagashi> en forme du Macaron.

To begin with this particular recipe, we must first prepare a few ingredients. You can have <jouyo-wagashi> macaron style using 6 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make <Jouyo-Wagashi> Macaron Style:

1. Prepare 40 g Grated Yamaimo =10g Yamaimo(Japanese yam) Powder+30ml Water
2. Make ready 80 g Sugar
3. Take 50-55 g Jouyo-ko (fine rice flour)
4. Take 100 g Koshi-aｎ (Red beam jam)
5. Prepare Jouyo-ko (fine rice flour) for dusting
6. Make ready ＋Food coloring (Red)

How to make "Jouyo-Wagashi"; Macaron Style__ Yu-Art Kichijoji. I try to make a macaron like sweet with Japanese traditional ingredients; Jouyo-ko (rice flour), Yamaimo. Wagashi refers to Japanese food culture which has been developed and refined for over one thousand years. Here is an introduction to its history, classification and distinct characteristics.

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 refers to Japanese food culture which has been developed and refined for over one thousand years. Here is an introduction to its history, classification and distinct characteristics. Sakuramochi is made from March until early April. Want to discover art related to wagashi? Check out amazing wagashi artwork on DeviantArt.

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