A variety of Japanese traditional confectionery practices who has the recipe

Several Japanese pastry practices and the origin of their names

Water Goat Soup

Method: agar is washed, water is added, and put on medium heat and boiled until dissolved, then poured into a sieve and filtered to remove coarse particles and impurities. Agar liquid add red bean paste filling, mashed with a wooden spoon, and then cook until the bean paste filling melt, add salt, stir well. Cool in cold water with the pot and stir from time to time. Pour the paste into a 12 x 14 cm square pan, scrape the surface, cool or put it in the refrigerator, and cut into small pieces when it solidifies.

Wing Cakes

Add water to the glutinous rice flour one by one and mix by hand. Line a steamer basket with a squeeze-dry, fine-eyed damp cloth, pour in the batter, and steam over high heat for about 15 minutes. Pour the steamed ingredients into the pot and add the sugar one by one while stirring, mixing well as soon as possible.

Spread the soybean flour on a plate, pour the mixture on top, spread it out, and cut it into 18 pieces with a knife. Cut the bean paste into 18 equal portions. Roll out the skin and flatten it, wrap it in the bean paste filling, roll it into an egg shape, and pinch the ends with your fingers.

Description: This product has soybean powder on the outside, like the yellow warbler's fur color, so it has this name.

Isobian Cake

Mix soy sauce with sweet rice wine and chili powder as a sauce. Mix glutinous rice flour with japonica rice flour, add water, pinch and mix thoroughly, divide into 12 parts, roll and pinch them into round cakes, then put them in boiling water to cook and fish them out. Spread the sauce on both sides of the cakes while they are still hot, and then wrap them with seaweed.

Description: Isobe means seaside. The seaweed on the outside gives it a seafood flavor. Isobian can also be cooked over a fire.

Tea Buns

First, the ingredients of the syrup are mixed and put on the fire to heat, so that the sugar dissolves. Then filter through a coarse sieve to remove impurities. Baking soda dissolved in a little water, pour into the syrup and stir. Add the sifted wheat flour, roll it with your hands until it can be pinched into pieces, divide it into 12 portions, divide the red bean paste filling into 12 portions and roll it with your hands to form a round ball. Pinch the skin into a flat circle, wrap it in the adzuki bean filling, then roll it into an oval shape and place a 3-centimeter square piece of waxed paper underneath each one. Place the biscuits with the paper in a steamer basket and steam them over high heat.

Description: Japan's steamed buns are imported from China, and have been improved over the years to produce a number of specialized methods. There are also some steamed buns using rice flour as raw material, very different from our steamed buns.

Bubble snow soup

Method: agar washed, add water, put on medium heat and cook until dissolved, and then poured into a sieve, filtered out coarse particles and impurities. Add sugar to the agar liquid and cook on low heat for 1 to 2 minutes. Separately, place the egg whites in a bowl without water or oil, add the salt and beat well. While still hot, slowly pour the agar liquid into the whipped egg whites, whisking from time to time, and add the lemon squeeze. Finally pour into a 12 x 14 cm waterless and clean dish, cool and solidify, cut into pieces.

Description: This product is as white as snow and fluffy, hence the name.

Bean flour dumplings string

Method: glutinous rice flour in 2-3 times with water, pinch and, then rolled into small dumplings, about 50 to do. Put the small dumplings in boiling water, cook until floating, fish out and put in a bamboo basket, drain the water. Mix soybean flour with sugar and salt, roll the dumplings in the flour, cover with soybean flour, and skewer the dumplings with thin bamboo sticks, 4 per skewer.

Instructions: In addition to glutinous rice flour, you can also use round-grained rice flour, buckwheat flour, and so on.

Description: In the product, there are some black dots scattered on the white background, just like falling geese, hence the name.