little monk japanese dessert 小和尚日式烧果子 焼きフルーツ

i really do not know what these are called in English but they are a very traditional and yummy japanese dessert with (mostly) red bean paste filling..

I made these in the past and shaped them as little chicks (you really see them alot on the internet) and decided to give it a little twist this time… mischievous little monks 顽皮小和尚 (❍ᴥ❍ʋ)

传统日式烧果子大家都文明知晓吧？尤其是非常普见的小鸡烧果子。。。你，一定见过哈？老实说，至今，我还搞不懂它的英文翻译。。所以要好心的你，知道这英文该怎么翻，那还请指点指点哈。。。

Original recipe adapted and translated from here

中文食谱烦请点击以上链接

Ingredients
1 egg yolk
99g condense milk
99g cake flour
2.5g baking powder
280g red bean paste

Directions
– add milk into egg yolk and mix well
– add in sifted flour and baking powder, and mix well. Cling wrap dough (it will be sticky) and chill in the fridge for 30 mins
– divide red bean paste into balls of 35g each
– remove dough from fridge and shape them into 25g each
– roll dough into flat disc and wrap red bean paste in it. Seal well
– for shaping of little chicks, you can refer to the link above
– bake in preheated oven of 170 degrees C for 20 minutes and pipe expressions with melted chocolate

Personal notes/温馨小贴士:
– i painted expressions with cocoa egg-yolk mixture (i.e. 1tsp of cocoa powder added into one egg yolk) before baking
小和尚的脸，是在烘焙前，用可可蛋黄酱 画上的。用一小匙可可粉，混入一颗蛋黄中，就是可可蛋黄酱啦

– i did not roll out the dough into flat disc but rather  i used the push and seal method to wrap the filling (i.e. the dim sum wrapping method)
我是用“虎口”既是裹点心方式将红豆沙馅裹入面皮中

かわいい……… ／人◕ ‿‿ ◕人＼

Pollution index: 68 (good)