Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, small nerikiri wagashi: "pansy". One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Looking For Great Deals On Mini Pansy? From Everything To The Very Thing. See recipes for Nerikiri Wagashi: Party cake too. Nerikiri is a type of wagashi made mainly from sweet white bean paste.

Small Nerikiri Wagashi: "Pansy" is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Small Nerikiri Wagashi: "Pansy" is something that I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook small nerikiri wagashi: "pansy" using 3 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Small Nerikiri Wagashi: "Pansy":

1. Get 80 g Nerikiri-dough
2. Get Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)" or "Nerikiri-dough (with rice flour)"
3. Get ＋ Food colorings (Natural)

It's of Nerikiri-dough or Konashi dough (made from white bean jam). Nerikiri is a type of wagashi made mainly from sweet white bean paste. A mochi -like ingredient called gyuhi (made from shiratamako, sugar and water) or sometimes yam is kneaded into the bean paste to make it softer, smoother and moister. In addition to Sakura Mochi, which has a most satisfying taste, there is also a kind of wagashi called " Nerikiri." The term " wagashi " widely refers to traditional Japanese pastries.

Steps to make Small Nerikiri Wagashi: "Pansy":

1. Ingredients & Utensils for 4 pieces. ＊I use natural food colorings which have gentle colors.
2. Divide the dough into 3, for a Center part, a Petal part and a Petal root part.
3. Colorize the dough with food colorings dissolved in water.　Knead the Nerikiri-dough to make it smooth as colorizing it.
4. （Make 4 types of color combinations）
5. Wrap the dough for Petal root with the dough for Petals.
6. Make it cylindrical shape.
7. Put a line on the top. Divide the smaller part into 2, the lager part in to 3 to make 5 petals.
8. Make 5 ditches on its side as linking to the 5 lines on the top. Make a dent at the off center, an intersection point of the lines. Widen the dent on the 3 big petals to pull out the color of the petal root.
9. Press & stretch each petals to periphery side. Rewrite 5 lines on the top.
10. Put short lines on the rim of the petals. Make a dent at the off center again. Make a center part round and put it on the dent.
11. Do same thing with the other 3 color combinations.

A mochi -like ingredient called gyuhi (made from shiratamako, sugar and water) or sometimes yam is kneaded into the bean paste to make it softer, smoother and moister. In addition to Sakura Mochi, which has a most satisfying taste, there is also a kind of wagashi called " Nerikiri." The term " wagashi " widely refers to traditional Japanese pastries. However, nerikiri particularly refers to the ones based on navy bean paste, which are then dyed with various pigments, and encased by red bean paste or. Sakura Mochi covered in pickled sakura leaf represents the beautiful scene of blossoming spring. (Yang Zhiren) Wagashi Represents Spring in Taipei. In addition to Sakura Mochi, which has a most satisfying taste, there is also a kind of wagashi called " Nerikiri." The term " wagashi " widely refers to traditional Japanese pastries..

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