Steps to Make Ultimate Authentic Sake Manjuu (Steamed Buns With Sake Lees Dough)

Authentic Sake Manjuu (Steamed Buns With Sake Lees Dough).

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, authentic sake manjuu (steamed buns with sake lees dough). It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

Authentic Sake Manjuu (Steamed Buns With Sake Lees Dough) is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It's simple, it is fast, it tastes delicious. They are fine and they look wonderful. Authentic Sake Manjuu (Steamed Buns With Sake Lees Dough) is something that I've loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook authentic sake manjuu (steamed buns with sake lees dough) using 6 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Authentic Sake Manjuu (Steamed Buns With Sake Lees Dough):

1. {Make ready 200 grams of White flour.
2. {Take 2 tsp of Baking powder.
3. {Get 100 grams of Sakekasu (sake lees).
4. {Prepare 150 grams of Sugar.
5. {Get 40 grams of Water.
6. {Make ready 225 grams of An or anko (sweet azuki bean paste).

Steps to make Authentic Sake Manjuu (Steamed Buns With Sake Lees Dough):

1. Sift the flour and baking powder together. Start boiling water in the steamer..
2. Add water and sugar to the sake lees..
3. Combine the Step 1 and Step 2 mixtures, and knead until it forms a soft and resilient dough that's about the texture of your earlobes..
4. Divide the dough into 50 g portions (If the dough is sticky, flour your hands while you roll the dough into balls)..
5. Flatten the dough to about the size of your palm. The key is to make the edges thinner than the middle. Place a portion of the anko in the middle and wrap the dough around..
6. Steam the buns for 12 minutes over high heat, and they're done..
7. For homemade an (anko), see"Pressure-Cooked Anko (Red Bean Paste) In a Flash".

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