Photo
Recipe
Follow the Konashi recipe, put on a ball, eat.
2024-02-02 ratios etc
This worked really well. Do this every time.
Yield: 10 sweets
Naka-an:
- 150g koshi-an, split into 10x 15g balls
- This is really important. 20g balls does not work. The surface area is significantly higher, meaning that significantly more exterior dough is used, and you end up getting like 50-60g pieces instead of 40g pieces.
Exterior (scaled version of Konashi recipe):
- 26g cake flour
- 9g joshinko
- 350g shiro-an
Cooked for 18m on max heat steam (should have done 20m or 22m). Then added some mitsu etc, and after kneading, ended up with a total of almost exactly 400g. Left 100g for later and used the other 300g for sweets.
Added whole foods plant-based food coloring, maybe 3:1 red to yellow. This is important! Gel food coloring is too bright.
300g is too much, but it means that you’re not scrounging for scraps at the end, which is worth it. After making 10 sweets, I was left with maybe 20g of exterior dough left. This puts me at an average 43g per sweet, which is perfect.