THE Japanese cupcake recipe (daifuku) yields approximately 6 portions.
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• 1 cup (tea) of glutinous rice flour (Shiratama-ko)
• 1/4 cup (tea) sugar
• 2/3 cup (tea) of water
• 1/3 cup (tea) of water
• 1 cup (tea) sugar
• 1/2 cup (tea) anko dry powder or 1 and 1/4 ready-made anko
• Potato starch (katakuriko) for dusting
• 6 strawberries
Way of doing
First make the filling: In a small saucepan, heat the water and sugar. Add anko powder and stir well. Make 12 small balls of anko and separate. Wash strawberries and remove the cup. Wrap a strawberry with a spoonful of anko and roll a ball doing. Repeat the process with all the strawberries and set aside. For the dough, put the water and sugar in a heatproof container and mix well. Add flour glutinous rice and mix well. Place the container in the microwave and heat the dough for 2 minutes. Stir and heat the pasta in the microwave to swell. Quickly stir the dough (mochi). Sprinkle a baking sheet and hands with potato starch. With your hands, remove the hot mochi from the container to the pan (be careful not to burn your hands). Sprinkle your hands with potato starch and divide the dough into 6 pieces. Stretch one by one the mochi into 6 pieces flat and round. Fill the mochi with a piece of strawberry and anko and involves stretching the dough to form a round. Repeat the process with the rest of the mass and strawberries until 6 cupcakes (daifuku).
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