Hot Water 30cc
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.