How much water should I add during rehydration?
Basic mix : Mixture mix with 300g powder with 600 g of water at 40 ° C for firm or 700g texture for creamy texture.
For a sweet mix : Mix 300g powder with 300 g very fine sugar. Then add 600 g of water to 40 ° C for a firm or 700g texture for a creamy texture and beat mechanically. To aromatize your obtained mixture, you can add 50g of black or 30g sesame paste of yuzu or 30g of tea matcha. The dough obtained will allow you to make Mochis and other Daifukus with a white bean paste with the adequate texture and success for your recipes. It is an alternative of choice to prevail very often much too sweet.
It is possible to make Shiroan dough with a small amount of sugar but significantly reducing sugar, the dough will not be wet enough and its texture will change. Sugar is needed for the preservation of bean pulp, but if you intend to consume it quickly.
Typical traditional recipes require ⅔ 1 share of sugar for 1 share of dry beans (in some cases, more on the one hand). You can replace sugar with a healthier alternative, such as maple syrup or honey, but the dough will be more liquid and the taste can be too pronounced.
We recommend adding a little salt to Shiroan dough. The addition of salt makes the taste sweep while bringing out the flavors.
White bean paste can be flavored:
• Matcha An - 100 g white bean pulp + 2 g of matcha
• Sakura An - 100 g white bean paste + 5 g salted cherry blossom
• Miso An - 100 g white bean pulp + 10 g of saikyo sweet miso
• Kabocha An - 100 g white bean pulp + 100 g of Kabocha puree (pumpkin / squash)
• Kimi An - 150 g White Bean Paste + 1 Egg Yellow • Yuzu An - White Bean Pasta + Yuzu Zeste or Yuzu Powder Juice
• Kurumi An - White Bean Pasta + Chopped Walnut • Goma An - White Bean Pasta + Black Sesame Paste
