Nerikiri Wagashi "桔梗 (balloon flower)"

Name: Nerikiri Wagashi "桔梗 (balloon flower)"
Cuisine: American
Ingredients: 10 g Koshi-an (Red bean jam); 20 g Nerikiri-dough; Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)" or "Nerikiri-dough (with rice flour)"; Food colorings

Yu-Art Kichijoji @cook_5876793

Tokyo

桔梗（balloon flower）is a flower in early Autom in Japan. It's one of "Aki no Nanakusa ; the seven autumnal flowers.
https://youtu.be/enRS_GbLnb8

Yu-Art Kichijoji @cook_5876793

Tokyo

桔梗（balloon flower）is a flower in early Autom in Japan. It's one of "Aki no Nanakusa ; the seven autumnal flowers.
https://youtu.be/enRS_GbLnb8

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Ingredients

10 gKoshi-an (Red bean jam)
20 gNerikiri-dough
Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)" or "Nerikiri-dough (with rice flour)"
Food colorings

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Steps

1

Ingredients & Utensils
2

Divide the dough into 3, for a Center part, a Petal part and a Petal Root part.
3

Knead the dough for Petal Root part to make it smooth.　Colorize the dough for Petal part with food colorings dissolved in water.
4
5

Join the petal part and the petal root part together.　Wrap the bean jam ball with it.
6

Make it round and squash a little.　Make 5 draft lines on the top. (Divide it into 5 equal.)
7

Make 5 ditches form the bottom to the top.　Pinch each part to make pointed ends of 5 petals.　Press & stretch the each petals to periphery side.
8

Make lines between these petals. Make lines center of each them. Put a round dent in the center. Put the Center part in it.

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Cooksnaps

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Yu-Art Kichijoji @cook_5876793

on August 29, 2017 00:03

Tokyo

http://www.yu-art-kichijoji.com/ https://www.facebook.com/yuart.Kichijoji/Yu-Art offers "Wagashi making classes". Please contact us!___yuart.kichijoji@gmail.com___