Chestnut 'Manjū'. Product Description This manju (traditional Japanese sweet bun) contains a delicious mix of white bean paste and chunks of delicious chestnut! Product Details Product of Nagano Prefecture. These chestnut manju are often seen in bakeries, so I wondered how they would come out if I made them myself.
Traditional manju filling consists of a sweet red bean filling, known as anko (also referred to as tsubuan) for red Other fillings may include fillings made of sweet chestnut paste or white beans. El manjū (饅頭?) es un tipo de wagashi (golosina japonesa) tradicional. The revolution from inside to outside. You can cook Chestnut 'Manjū' using 10 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Chestnut 'Manjū'
- You need of <Pastry>.
- You need 2/3 cup of Self-Raising Flour.
- You need 2 tablespoons of Sugar.
- You need 1 of Egg.
- Prepare of <Filling>.
- Prepare 50 g of Shiro-an (White Beans Paste) *See my recipe ‘Shiro-an’ to find how to make from canned butter beans.
- Prepare 6-8 of Tinned Chestnuts *OR roasted Chestnuts.
- You need of <Coating>.
- It’s 1 of Egg Yolk.
- It’s 1 teaspoon of Mirin.
Easy to control the Coffee Grinder. I dnt like tears, I like cheers. How to store fresh chestnuts, chestnut recipes, peeling and roasting chestnuts, folding a Chestnuts can be frozen once they are peeled. Thawed chestnut kernels are great for recipes.
Chestnut 'Manjū' step by step
- Roughly chop up the Chestnuts and combine with ‘Shiro-an’. Divide the filling into 8 balls..
- Mix Flour, Sugar and Egg and make the mixture into dough. Divide the dough into 8 balls, flatten out each ball by pressing it down, and make them large enough to wrap the filling..
- Place one ball of filling in centre and draw the edges up to enclose. Repeat with the remaining dough and filling..
- Preheat oven to 180C. Line a baking tray with baking paper..
- Place the 'Manju' on baking paper with the sealed side down and brush the Egg Yolk & Mirin mixture over the top. Bake for 15 to 20 minutes until deep brown colour..
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