Light and Fluffy Sweet Egg Manjuu (Dumplings)

Name: Light and Fluffy Sweet Egg Manjuu (Dumplings)
Yield: 8 servings
Cuisine: American
Ingredients: 1 Whole Egg (a high quality egg if possible); 1 Egg yolk (a high quality egg if possible); 100 ml Milk; 6 tbsp Sugar; 3 tbsp ○Cake flour; 2 tbsp ○Cornstarch; 30 grams Butter; 2 tbsp Heavy cream; 100 grams Shiratamako; 50 grams Sugar; 110 ml Water

cookpad.japan @cookpad_jp

I thought of a cute, egg-like sweet that uses high quality eggs.

My microwave oven is 600 W. The microwave cooking time depends on your microwave and the humidity. I recommend that you microwave it for a shorter time in the summer.
When wrapping the dough around the filling, put the dough that is waiting in a container and cover with plastic wrap to prevent from drying out.
If you freeze the leftover egg white immediately, you can use it later for making other sweets, and it won't go to waste. For 8 dumplings. Recipe by iano

I thought of a cute, egg-like sweet that uses high quality eggs.

cookpad.japan @cookpad_jp

I thought of a cute, egg-like sweet that uses high quality eggs.

Saved

Ingredients

8 servings

For the microwave custard:
1Whole Egg (a high quality egg if possible)
1Egg yolk (a high quality egg if possible)
100 mlMilk
6 tbspSugar
3 tbsp○Cake flour
2 tbsp○Cornstarch
30 gramsButter
2 tbspHeavy cream
For the daifuku dough (sticky rice dough)
100 gramsShiratamako
50 gramsSugar
110 mlWater

Saved

Steps

1

Make the custard. Combine the milk and 2 tablespoons of sugar, and microwave for 2 minutes. Sift the ○ ingredients into another container and microwave for 1 minute. Put the whole egg, egg yolk, and sugar (4 tablespoons) in a bowl, and beat with a handheld mixer until it turns pale. Add milk and mix well.
2

Add ○ ingredients to the egg mixture and mix in well. Cover with plastic wrap and microwave for 2-3 minutes. Mix very well again, and incorporate the butter and cream while it's still hot. Line a plate with parchment paper, spread the custard on it and microwave without covering for 20 seconds (It will be a rather stiff custard!).
3

Make the dough. Mix the shiratama-ko and sugar in a bowl. Keep mixing while adding the water a little at a time. When it is smooth as shown in the photo, cover with plastic wrap and microwave for 2 minutes. Mix well and microwave for another 30 seconds. Repeat the mix and microwave for 30 seconds 2 to 3 times.
4

When the dough is translucent, place on a work surface dusted with katakuriko and cut into 8 portions. Roll each portion into a 7 cm diameter circle. Wrap the custard in the dough, and seal.