Nishiki yokan is very different, although it is called also yokan, it is namely without Anko sweet azuki bean paste prepared. Mizuame, sugar and Kanten(Agar-Agar) preserved with water, poured into a mould and letting it be fixed. Such yokan is called Kingyoku-kan, it is also the basis for several other yokan varieties, for example with KUZU strength or with fruit puree like at Suika edges are prepared. For azuki yokan Kingyoku Kan is used as a basis, this is you then called Neri yokan e.g. azuki Neri yokan. So it's a really important Wagashi recipe.
Since Kingyoku kan has so few ingredients, it is unfortunately not at all easy to make.The preparation is really not hard, but it getting that texture and taste are correct, I personally really complicated.
The texture should be a soft sweet actually, it is rather a kind of candy like soft jelly confectionery (like jelly beans), as something to the "spoon" (which would be Mizu yokan).Yokan is into small slices or pieces cut tea served, and to offset the slight bitterness of green tea. As for the taste since there are lots of possibilities with liqueur or umeshu plum wine, fruit syrup or whole fruit with sweet azuki beans or Anko...
Type is definitely the edges very important and that is my biggest problem here.It seems to succeed only with Ito edges, when I tried it with flakes edges, it was very hard, soft texture not provided one. There are some recipes with Kona edges, Agar-agar powder, I personally like this isn't the Wagashi is then actually always much too hard.This can be also interesting, it has something of a "soft Crystal" then, here a strong, aromatic taste must exist but necessarily, otherwise it tastes especially good.
I specify the recipes here anyway in the hope that it may still work. Or that someone gives me some tips - and/or enough patience hat(und_Nerven), the recipes times to try out.
A proposal would be the amount of Flock edges Please reduce, but never make the mistake I made earlier happy: reduce sugar.This Wagashi times now has a really high sugar content, if you reduced the liquid becomes incredibly firm first cloudy and secondly consistency.Sugar and Mizuame ensures a smoother texture.Also sugar is a natural preservative, yokan is even several months when vacuum is packed so long time without refrigeration preserved.
Absolutely, I wanted to make a small yokan series to show the variety.Combination of 2-3 of different yokan are many Wagashi types, such as lower layer from azuki Neri yokan, medium from D?my?ji kan, namely often and upper from transparent Kingyoku kan at Toraya you can admire some of these works of art.
As already mentioned, it was much too tightly with Flock edge one-to-one, it could work but may if the edges reduces amount.
You would like to try this recipe with Kona Kanten(Agar-Pulver), replace the ITO edges with 3, 5 g of powder, please here but not too much expect...
7.5G Itokanten flock edge or 3, 5 g Kona edges
550 ml water
350 g of granulated sugar
40 g Mizuame
Soak the Itokanten overnight in cold water.
550 Ml of water to the boil bring and mix well until it melts.
The liquid with a wooden spoon stir residues of Itokanten exist.Should it be, further heat until all is dissolved.
If the edges is completely melted, add sugar and the Cook bring.Take from the fire and pour through a fine muslin cloth filter out any residues.
In the original recipe you would cash now long the liquid, unfortunately it doesn't work with Flock edges.
Take Mizuame add, stir and melt, then from the fire.
Pour into a shape like Nagashikan, cool and be fixed.
This recipe I have halved the basic recipe and reduces the edge flakes, then am I panicked a little, it could be too soft and Kona added edges.
Coloring/taste I've used soft Curacao syrup, other syrup would be suitable.
1.5 g flock edge + 1 g Kona edges
275 ml water
175 g sugar
20 ml Cura?ao syrup
Lower layer, D?my?ji KAN:
30 g D?my?ji ko
45 ml of boiling water
Some Kuro-mame ama-ni
The production is as above: edge flakes powder with water boil, add sugar and boil rather than Mizuame blue syrup for colour and flavour.Pour into a Nagashikan form.
The lower layer has been too soft, please wait for the right recipe for D?my?ji Kan.
The addition of the powder was right, I poured a part of the Kans in small forms, since it has become nothing again, it came out from the form.Quite frankly, I have enough of this Kan.On the pictures actually 2 different types should be visible.
Would you prepare yokan with 2-3 layers, it is very important that both liquids have the same temperature of approx. 42 ? C, which is the point at which the edges begins to gel.
42 ? C Kingyoku Kan let, to the pot with the liquid in a bowl of cold water stellen which stirring all the time.If you too hot together pouring the layers mix, it is too cold they don't join when cutting "slips" then a layer away (can you see photo here disasters where...)
The timing is called man Han IPA: that is the State when the surface of the Kingyoku kan is just a little bit.If you tapped with a wet finger, it is liable for a moment on the finger, but also again immediately replaces, the surface is therefore still elastic (phew, hard to describe, simply try!).
Now you can pour liquid carefully in the other, cooled to 42 ? C Kan / spoon, best very gently, otherwise the fine surface could still tear.
A thermometer is very useful.
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