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.