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Ingredients
- 80 grams Cake flour
- 1/4 tsp Baking soda (or baking powder)
- 30 grams Sugar
- 15 grams Condensed milk
- 10 grams Butter
- 25 grams Egg
- 130 grams Store-bought anko (I used tsubu-an)
Method
- Add the egg, sugar, condensed milk, and melted butter into a bowl, mixing with each addition.
- Sift in the cake flour and baking soda, and mix with a rubber spatula.
- Once the dough comes together, wrap in plastic wrap, and let rest in the fridge for about 30 minutes.
- In the meantime, divide the anko into 9 portions and roll up into balls.
- Divide the rested dough into 9 pieces, roll them out (with your hands is fine), wrap up the anko, and place them on a baking sheet lined with parchment paper.
- Make sure place them seam side down.
- Brush the surface with the leftover egg using the back of a spoon or a brush, and bake for 10 to 15 minutes in a preheated 180C oven.
- (Adjust the time accordingly.)
- It's done.
- Once cooled, wrap in plastic wrap and they will become even moist with time.
- I used chunky anko this time, but you can also use a finely mashed anko, or put a chestnut inside!
