Yuuup, some of that time was just waiting for it to boil while on medium heat. And then letting it soak more. And then peel the skins off the beans. Next time, I'm just not bothering. That took forever.
Eh, I'm a klutz too. We'll see. I'll let you know in approximately. 10-12-ish hours how it works out?
Oh. Well, I suppose that makes sense. That can take forever sometimes. u vu You peeled the skin off of the beans? Geez, that does seem tedious. I definitely don't have the patience for that. orz.
Yup. It is tedious stuff. Less tedious if I used a food processor tbh.
Yup, first to get through work, then to boil the raw bean paste with sugar and water, then to make the nekiri dough. Theeen I can start making the wagashi
lazy kyuun...... or perhaps, messy, disorganized kyuun. oh, Lima beans! Those are pretty big. Wagashi is starting to sound like 10 times the effort, and not enough returns! Just like macarons! Delicious, expensive, and difficult to make. Stupid French patisserie.
Both adjectives fit me. All three adjectives fit me.
Lel, wagashi wouldn't be so hard if I was in Japan, I'm pretty sure there'd be shiro-an in stores there. It's really simple, but the shiro an is the time-consumng tedious part.
You're delicious, expensive, and difficult to make? What? Is this some kind of riddle now? YOU'RE EDIBLE??? /leans over hungrily
Ah, true. I just googled shiro-an and wow what do you know its in our local baking supply store. They have stuff like anko and shiro-an and kan ten? I think that's how you call it? But the quality is pretty bad.