Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, small nerikiri wagashi: "pansy". It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Small Nerikiri Wagashi: "Pansy" is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Small Nerikiri Wagashi: "Pansy" is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook small nerikiri wagashi: "pansy" using 3 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Small Nerikiri Wagashi: "Pansy":
- Prepare 80 g Nerikiri-dough
- Get Please refer to "Example: how to make a Dough for Nerikiri-Wagashi (with wheat flour)" or "Nerikiri-dough (with rice flour)"
- Prepare ＋ Food colorings (Natural)
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Instructions to make Small Nerikiri Wagashi: "Pansy":
- Ingredients & Utensils for 4 pieces. ＊I use natural food colorings which have gentle colors.
- Divide the dough into 3, for a Center part, a Petal part and a Petal root part.
- Colorize the dough with food colorings dissolved in water. Knead the Nerikiri-dough to make it smooth as colorizing it.
- （Make 4 types of color combinations）
- Wrap the dough for Petal root with the dough for Petals.
- Make it cylindrical shape.
- Put a line on the top. Divide the smaller part into 2, the lager part in to 3 to make 5 petals.
- Make 5 ditches on its side as linking to the 5 lines on the top. Make a dent at the off center, an intersection point of the lines. Widen the dent on the 3 big petals to pull out the color of the petal root.
- Press & stretch each petals to periphery side. Rewrite 5 lines on the top.
- Put short lines on the rim of the petals. Make a dent at the off center again. Make a center part round and put it on the dent.
- Do same thing with the other 3 color combinations.
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