How to Make Any-night-of-the-week "Chatsū" Japanese Confectionery

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Recipe of Any-night-of-the-week "Chatsū" Japanese Confectionery. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from "Chatsū" Japanese Confectionery, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare "Chatsū" Japanese Confectionery delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make "Chatsū" Japanese Confectionery is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can cook "Chatsū" Japanese Confectionery using 10 ingredients and 16 steps. Here is how you cook that.

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. Use up the leftover anko! [Important] Make sure to dust with flour occasionally. This dough is very sticky, so use a generous amount of flour to dust the working surface. The dough can be handled easily as long as you dust occasionally while shaping the dough. I used trehalose to reduce the sweetness, since I don't like things that are too sweet. Recipe by lovechi

Ingredients and spices that need to be Make ready to make "Chatsū" Japanese Confectionery:

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

Instructions to make to make "Chatsū" Japanese Confectionery

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.

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So that's going to wrap it up with this special food Recipe of Ultimate "Chatsū" Japanese Confectionery. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!