Cakes/Sweets, Confectionery, Dessert, Japanese Authentics, Japanese Traditional, Recipe
Leave a Comment

Gelled Aduki Paste with Chestnuts 2 | 栗蒸し羊羹 パート2

 

This is a ‘Gelled Aduki Paste with Chestnuts’ using the chestnuts prepared for marron glacé. The chestnuts are more dense and soaked deeply in syrup  which makes it a richer gelled aduki paste than the previous post on October 15th, athough the recipe is basically the same. same.

マロングラッセ用に作った栗を使用した『栗蒸し羊羹』。

10月15日に投稿した『栗蒸し羊羹』の第2弾。

栗はマロングラッセ用の蜜度の高い栗を使用。

栗の甘さで食べる羊羹には小豆の砂糖は控えめにすると栗が一層引き立ちます。

 

DSC_0005

 

DSC_0014

 

DSC_0013

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s