Recipe of Ultimate Authentic Sake Manjuu (Steamed Buns With Sake Lees Dough)

Hey everyone, hope you're having an amazing day today. Today, I will show you a way to make a special dish, How to Make Quick Authentic Sake Manjuu (Steamed Buns With Sake Lees Dough). It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Authentic Sake Manjuu (Steamed Buns With Sake Lees Dough) is 9 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this 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.

My husband loves sake manjuu, and I wanted to make them. If the dough is too soft, add sifted flour. Note: If the sake lees are cold, they won't blend evenly in the dough. If you warm them up a little in the microwave first, the dough will be smooth. For 9 buns, 207kcal per bun. Recipe by Mrs. marikko

Ingredients and spices that need to be Make ready to make Authentic Sake Manjuu (Steamed Buns With Sake Lees Dough):

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

Instructions to make 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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