Sake Lees Manju (Steamed Buns)
Sake Lees Manju (Steamed Buns)

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, sake lees manju (steamed buns). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Transfer to a bowl, mash a little, then add the ☆ ingredients and mix. Add the ★ dry ingredients, then knead until it forms a ball. Sake Manju (酒饅頭) The buns are made from wheat flour using yeast mash/starter. This is the origin of the idea for Anpan.

Sake Lees Manju (Steamed Buns) is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Sake Lees Manju (Steamed Buns) is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have sake lees manju (steamed buns) using 8 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Sake Lees Manju (Steamed Buns):
  1. Take 30 grams Sake lees
  2. Prepare 300 grams Tsubu-an
  3. Get 100 grams ★ Cake flour
  4. Get 1 tsp ★ Baking powder
  5. Take 50 grams ☆ Sugar
  6. Prepare 1 tbsp ☆ Sake
  7. Make ready 1/2 tbsp ☆ Mirin
  8. Take 1 Katakuriko (for dusting)

Sake Lees Manju (Steamed Buns) I came up with this recipe by recalling the type of manju I used to eat. It was my first time making them, so the shapes were irregular and the anko (sweet adzuki bean paste) spilled out a bit, but the taste turned out just right. If the dough is too dry, it will break apart when wrapping the re. Sake Lees Manju (Steamed Buns) I came up with this recipe by recalling the type of manju I used to eat.

Steps to make Sake Lees Manju (Steamed Buns):
  1. Microwave the sake lees for 30 seconds. Transfer to a bowl, mash a little, then add the ☆ ingredients and mix. Add the ★ dry ingredients, then knead until it forms a ball. The dough should be the firmness of your earlobe. If it's too firm, add sake.
  2. Dust work surface with katakuriko, then evenly divide the dough into bite-sized pieces. Divide the anko into the same number of pieces and roll into balls. Roll out the dough into flat circles like gyoza skins. They should be thicker than gyoza skins.
  3. Wrap the dough around the anko, then shape. Steam in a steamer for about 15 minutes, and they're done!

If the dough is too dry, it will break apart when wrapping the re. Sake Lees Manju (Steamed Buns) I came up with this recipe by recalling the type of manju I used to eat. It was my first time making them, so the shapes were irregular and the anko (sweet adzuki bean paste) spilled out a bit, but the taste turned out just right. If the dough is too dry, it will break apart when wrapping the re. This steamed bun consists of a dough made with glutinous rice, malted rice, and wheat flour.

So that’s going to wrap this up with this special food sake lees manju (steamed buns) recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!