Manju
Ingredients: Cake Flour, Baking Powder, aluminum-free, Granulated Sugar, Water, Red Bean Paste · 30 min cook time · 250kcal · ~₩9,100
Ingredients
120g Cake Flour, 4g Baking Powder, aluminum-free, 40g Granulated Sugar, 60ml Water, 250g Red Bean Paste, 50g Cake Flour, for dusting, 500ml Frying Oil
Instructions
1. Add the water to the sugar in a bowl and dissolve it well. Thoroughly dissolve the sugar completely with a spatula.
2. Add the baking powder to the cake flour and lightly mix. Sift the flour into the sugar water.
3. Lightly mix as you cut the mixture and avoid kneading the dough. Stop mixing when all the flour is mixed in.
4. Cover the bowl with plastic wrap and let it rest in the refrigerator for 20 to 30 minutes.
5. Measure half of the rested dough and transfer it to a tray covered with plenty of flour. Cover the bowl with plastic wrap to keep the remaining dough from drying out.
6. Put a generous amount of flour on your hands to prevent the dough from sticking. Then, turn the dough over. Dust with flour and stretch the dough into a long oval.
7. To divide it into equal pieces, mark the dough with a scraper. Then, cut the dough into 5 pieces. If the sizes are not even, use a kitchen scale to weigh each piece.
8. Shape the dough piece into a circle slightly less than 5 cm (2") in diameter. Lightly press the dough with your palms. Dust off the excess flour with a kitchen brush.
9. Place the dough with the clean side facing down, and put the anko, red bean paste in the center. Pinch the anko and turn the manju a little at a time while gathering the dough up to the center with your other hand. Finally, pinch the edges and close the dough.
10. Cover the steaming plate with silicone coated parchment paper. Arrange the manju onto the steaming plate.
11. Bring the water in the steamer to a boil. When it reaches a rolling boil, turn off the heat. Mist the manju with water. Then, place the steaming plate into the steamer. Cover with a lid and bring it to a boil again on high heat.
12. When the steam begins to come out vigorously, cook for a total of 10 minutes from this point. For the first 5 minutes, steam on high heat, and then steam on medium heat for the next 5 minutes.
13. Gently lift the lid to keep the drips from dropping and wetting the manju.
14. Start heating the frying oil in a pot on medium low heat. When you deep-fry these frozen manju, place them into the pot when the oil is still cold. When using regular manju, you can place them in the heated oil. Occasionally stir to brown evenly.
15. When the surface becomes crispy and thoroughly browned, remove the manju with a mesh strainer. Place the fried manju onto a cooling rack.
16. If you don't eat all at once, wrap each manju with plastic wrap and freeze them in a freezer bag. When eating, steam them again or deep-fry in frying oil.
Source: Watch the original video