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Light And Fluffy Sweet Egg Manjuu (dumplings) Recipe

Light and Fluffy Sweet Egg Manjuu (Dumplings) Recipe
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Serving : 8
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Prepare the ingredients before making Light and Fluffy Sweet Egg Manjuu (Dumplings) in your home. Then, follow these steps below to serve Light and Fluffy Sweet Egg Manjuu (Dumplings) for your family or friends.

Ingredients: Light and Fluffy Sweet Egg Manjuu (Dumplings)

  • For the microwave custard:
  • 1 Whole Egg (a high quality egg if possible)
  • 1 Egg yolk (a high quality egg if possible)
  • 100 ml Milk
  • 6 tbsp Sugar
  • 3 tbsp ○Cake flour
  • 2 tbsp ○Cornstarch
  • 30 grams Butter
  • 2 tbsp Heavy cream
  • For the daifuku dough (sticky rice dough)
  • 100 grams Shiratamako
  • 50 grams Sugar
  • 110 ml Water

How to Make Light and Fluffy Sweet Egg Manjuu (Dumplings)

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Light and Fluffy Sweet Egg Manjuu (Dumplings) in your home by yourself.

    Step 1
  • Make the custard. Combine the milk and 2 tablespoons of sugar, and microwave for 2 minutes. Sift the ○ ingredients into another container and microwave for 1 minute. Put the whole egg, egg yolk, and sugar (4 tablespoons) in a bowl, and beat with a handheld mixer until it turns pale. Add milk and mix well.
  • Step 2
  • Add ○ ingredients to the egg mixture and mix in well. Cover with plastic wrap and microwave for 2-3 minutes. Mix very well again, and incorporate the butter and cream while it's still hot. Line a plate with parchment paper, spread the custard on it and microwave without covering for 20 seconds (It will be a rather stiff custard!).
  • Step 3
  • Make the dough. Mix the shiratama-ko and sugar in a bowl. Keep mixing while adding the water a little at a time. When it is smooth as shown in the photo, cover with plastic wrap and microwave for 2 minutes. Mix well and microwave for another 30 seconds. Repeat the mix and microwave for 30 seconds 2 to 3 times.
  • Step 4
  • When the dough is translucent, place on a work surface dusted with katakuriko and cut into 8 portions. Roll each portion into a 7 cm diameter circle. Wrap the custard in the dough, and seal.
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