|
Amount |
Sugar |
10g |
Hot Water |
30cc |
Kanbai-ko |
10g |
Mizuame |
10g |
Sugar * Kinako |
50g |
Salt |
a pinch |
- Mix sugar, hot water and kanbai-ko quickly.
- Add mizuame.
- Mix Sugar * Kinako and salt
- Add the two together an knead
- Let dough rest for 30 min. Cover with we cloth
- Sprinkle kinako on working surface and roll dough to 5mm thickness.
- Mold dough in bracken shape or another shape.