Authentic Sake Manjuu (Steamed Buns With Sake Lees Dough)

• 200 grams White flour
• 2 tsp Baking powder
• 100 grams Sakekasu (sake lees)
• 150 grams Sugar
• 40 grams Water
• 225 grams An or anko (sweet azuki bean paste)

1. Sift the flour and baking powder together.
2. Start boiling water in the steamer.
3. Add water and sugar to the sake lees.
4. Combine the Step 1 and Step 2 mixtures, and knead until it forms a soft and resilient dough that's about the texture of your earlobes.
5. Divide the dough into 50 g portions (If the dough is sticky, flour your hands while you roll the dough into balls).
6. Flatten the dough to about the size of your palm.
7. The key is to make the edges thinner than the middle.
8. Place a portion of the anko in the middle and wrap the dough around.
9. Steam the buns for 12 minutes over high heat, and they're done.
10. For homemade an (anko), see"Pressure-Cooked Anko (Red Bean Paste) In a Flash"

white flour, baking powder, sakekasu, sugar, water, grams an

Taken from cookpad.com/us/recipes/170620-authentic-sake-manjuu-steamed-buns-with-sake-lees-dough (may not work)