Recipe: Yummy "Chatsū" Japanese Confectionery

"Chatsū" Japanese Confectionery. Great recipe for "Chatsū" Japanese Confectionery. To use up the leftover anko, you can make a quick green tea accompaniment in a skillet. They can be stored in the freezer, so it's ok if you have made too many of them.

See more ideas about Recipes, Food, Asian recipes. See more ideas about Desserts, Delicious, Cupcake cakes. The fluffiest of all fluffy dinner rolls! You can cook "Chatsū" Japanese Confectionery using 10 ingredients and 16 steps. Here is how you cook that.

Ingredients of "Chatsū" Japanese Confectionery

1. You need 80 grams of ◎ Cake flour.
2. It's 2 tsp of ◎ Matcha.
3. Prepare 1/3 tsp of ◎ Baking powder.
4. Prepare 250 grams of Koshi-an.
5. Prepare 1 of Egg white.
6. You need 30 grams of Trehalose (or sugar).
7. It's 1 tbsp of Black sesame seeds.
8. Prepare 1/2 of teaspon Tea leaves (I used powdered green tea - konacha).
9. It's 2 tbsp of Cake flour for dusting.
10. You need 1/4 tsp of Vegetable oil.

TECHNICAL FIELD The present invention relates to a ubiquinol-enriched oil/fat-containing food which can supply ubiquinol, a substance indispensable to the living body, through ingestion in the same ways as the ordinary foods in daily living. To provide a ubiquinone supplementation food which is obtained by adding a composition containing ubiquinone and an oil/fat; an edible oil/fat composition which contains ubiquinone; a process for producing a ubiquinone supplementation food which comprises dissolving ubiquinone in an oil/fat under heating, and adding the obtained mixture to a food material; a method for preventing precipitation. To provide a food which suitably supply ubiquinol, a substance indispensable to the living body but is liable to be decreased and fall short of the requirements, through ingestion in the same ways as

"Chatsū" Japanese Confectionery instructions

1. Roast the black sesame seeds..
2. Combine the koshi-an and the roasted sesame seeds..
3. Wrap it with plastic wrap (make it into a long stick about 20 cm)..
4. Using a dough scraper, divide the koshi-an into 12 equal potions..
5. Roll the koshi-an into balls..
6. Mix the egg white and sugar until thick. Sift in the ◎ dry ingredients, and combine well with a spatula..
7. Once the dough looks sticky like this, the mixing is done. Transfer to a dusted working surface..
8. Roll out the dough into a flat stick about 20 cm long, and divide into 12 equal pieces with a dough scraper..
9. Roll out the divided dough into balls..
10. Dust your hands with flour and place the dough onto it. Stretch the dough out into a circle by gently patting it. [Important] Use a generous amount of flour to dust the dough or it will be sticky..
11. Place the dough over the koshi-an. Flip it and start sealing the dough. [Important] If the dough starts to get sticky, dust with flour occasionally!.
12. This dough is very elastic. So do not worry if it seems like the dough won't be enough to seal it. Just relax and slowly gather the dough and it will seal..
13. Make a circle with your fingers and make an edge..
14. Add the powdered green tea on top. Make sure to dust the container and place in the dough, so it won't stick to the container. If you are storing the dough, freeze it at this point without the powdered green tea..
15. Heat the vegetable oil in a skillet over low heat, pan-fry the dough on the top-side first. Cook them slowly..
16. Once they are golden brown, as shown in the photo, they are done..