Dough For Kuri Man Recipes

DOUGH FOR KURI MAN

Dough for Kuri Man image

Kuri manju is my favorite manju snack, but there's no Japanese bakery where I live. So I have to improvise and I make something similar. I cheat and I don't use shiro koshian and there's a good reason for this. I can't make very nice shiro koshian and I can buy regular koshian at the grocers. The result is not exactly like kuri manju, but it's close. I always use an egg wash and sesame seeds on the top, because it makes the manju beautiful and since I'm pretending not to make traditional kuri manju, it's okay. Don't expect this to be like a chinese filled bun that you'd find at a dim sum restaurant. This dough is more of a soft shortcrust type. I think you could fill this with other softer (but not liquidy fillings), but I'm having a hard time imagining what those would be (sorry, it's late here). Prep time doesn't include the time the dough MUST sit in the fridge or freezer.

Provided by Akikobay

Categories Dessert

Time 35m

Yield 20 balls

Number Of Ingredients 6

Ingredients

1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon baking soda
3 tablespoons butter, cold
4 tablespoons milk
1 egg

Steps:

Mix flour, sugar, and baking soda in a bowl.
Cut the butter into the flour mixture until it resembles sand.
Whisk together the milk and egg.
Add to flour mixture and mix until a dough forms, being careful not to overmix.
Refrigerate this dough for at least 2 hours, freezing also makes the dough easier to handle.
Taking walnut sized balls of dough, roll to 1/4 inch thick rounds and fill with shiro koshian or koshian, making sure to seal the dough well.
If desired, brush the tops with an egg wash and sprinkle on sesame seeds (untoasted).
Bake at 400 degrees for 10 minutes, increase temperature to 425 degrees and bake for an additional 5 to 6 minutes.

Nutrition Facts : Calories 84, Fat 2.2, SaturatedFat 1.3, Cholesterol 15.6, Sodium 48.9, Carbohydrate 14.8, Fiber 0.2, Sugar 7.5, Protein 1.4

BAKED MANJU

Baked Manju image

I have a friend in Hawaii who sends me recipes to make for my kids. Sometimes they work...sometimes they are an "acquired" taste. This one was a winner! I think she got this recipe from the Chamber of Commerce. The recipe does double (and actually the doubled recipe would use a full can of the an). If you're expecting a traditional Japanese dessert, look elsewhere. This isn't the same kind of manju with the glutinous rice (mochi) on the outside...actually it's closer to kuri manju without the chestnut and with a completely different filing.

Provided by Akikobay

Categories Dessert

Time 1h

Yield 18 serving(s)

Number Of Ingredients 6

Ingredients

1 cup butter, softened,plus
extra butter (for buttering parchment)
1/2 cup sugar
2 1/2 cups flour
9 ounces red azuki bean paste (tsubushian) or 9 ounces koshi-an (about 1/2 can)
1 egg, beaten

Steps:

Preheat oven to 350°F Line baking sheet with buttered parchment.
In large bowl of electric mixer, cream butter and sugar; add flour and mix well.
Form dough into 2-inch balls.
Flatten each ball slightly and place 1 tablespoon of an in the center.
Fold dough over an and pinch the ends together.
Place filled dough balls on baking sheets, seam side down (smooth side up).
Brush tops with egg.
Bake for 40 minutes or until lightly browned on top.

Nutrition Facts : Calories 179.2, Fat 10.7, SaturatedFat 6.6, Cholesterol 38.9, Sodium 76.9, Carbohydrate 18.8, Fiber 0.5, Sugar 5.6, Protein 2.2

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