Photo (from Glenn)
Recipe
Teaching-2023-04-29 — Tried following the same recipe as Rikyu Manju, except:
- 90g sugar instead of 80g sugar
- No miso
Eliminating the miso significantly cut the amount of liquid in the dough, which meant that I needed to add extra water to bring it all together. It was very crumbly. The dough was very white (good!), and it took nicely to color.
For painting the top, we wetted pink gel food coloring and made a single stroke of pink. We let this dry, then sprayed with water for the skin of the dough just before steaming. This kept the dye from running too much, was good.
However! Super blobby :( How to fix?
This Cooking with Dog video would be worth watching. Or, just any video in general.
From Martha:
- She actually really liked this manju. Specifically, she said that it was more moist than most manju, and that made it taste significantly better.
- She does like the miso manju as well.
- On blobbiness, she does think that the dough being too wet may have caused the blobbing… which sucks, because the moisture is what helped the taste. Worth more tries.
My own notes:
- It was a little too sweet. Dial back on the sugar in the dough.
- Anko was also a little dry. A little wetter may help.