Higashi – Kinako-Shuhama

Sugar 10g
Hot Water 30cc
Kanbai-ko 10g
Mizuame 10g
Sugar Kinako 50g
Salt a pinch

  • Mix sugar, hot water and kanbai-ko quickly.
  • Add mizuame.
  • Mix Sugar * Kinako and salt
  • Add the two together an knead
  • Let dough rest for 30 min. Cover with we cloth
  • Sprinkle kinako on working surface and roll dough to 5mm thickness.
  • Mold dough in bracken shape or another shape.
Sidebar