Chestnut Manju

Name: Chestnut Manju
Yield: 8 servings
Cuisine: American
Ingredients: 10 grams Butter; 30 grams Egg; 100 grams Flour; 30 grams Sugar; 1/5 tsp Baking soda; 1/5 tsp Water (to dissolve the baking soda); 180 grams Shiro-an; 8 Sweet simmered chestnuts; 1 Egg yolk; 1/4 tsp Mirin; 1 dash Poppy seeds

cookpad.japan @cookpad_jp

These chestnut manju are often seen in bakeries, so I wondered how they would come out if I made them myself.

Recipe by decocookie

These chestnut manju are often seen in bakeries, so I wondered how they would come out if I made them myself.

Recipe by decocookie

cookpad.japan @cookpad_jp

These chestnut manju are often seen in bakeries, so I wondered how they would come out if I made them myself.

Recipe by decocookie

These chestnut manju are often seen in bakeries, so I wondered how they would come out if I made them myself.

Recipe by decocookie

Saved

Ingredients

8 servings

10 gramsButter
30 gramsEgg
100 gramsFlour
30 gramsSugar
1/5 tspBaking soda
1/5 tspWater (to dissolve the baking soda)
180 gramsShiro-an
8Sweet simmered chestnuts
1Egg yolk
1/4 tspMirin
1 dashPoppy seeds

Saved

Steps

1

Put the sugar and the room temperature butter in a bowl and cream.
2

Gradually add in the egg and blend into the mixture.
3

Heat the bowl on a double boiler and stir until the sugar dissolves.
4

Add the dissolved baking soda.
5

Remove from the double boiler and add in the flour.
6

Cover the dough in plastic wrap and let chill in the refrigerator for at least 1 hour.
7

Meanwhile, wrap each chestnut in shiro-an.
8

Dust the counter with flour and roll out the dough into a cylinder with your hands.
9

Use a knife to divide into 8 sections.
10

Spread out the dough, place the white bean paste covered chestnut in the center, and wrap it up.
11

Combine the egg yolk with the mirin and coat the manju. Top with poppy seeds.
12

Bake for 25 minutes in a preheated 180℃ oven.