This article has been written before more than 1months, information might old.
Since I am going to deal with Ukishima next, I would like to go to Hakuriki-ko.
Hakuriki-ko is a type of wheat flour. Wheat flour is referred to in Japanese as komugiko.
Japanese pastry is preferably baked with this flour. It is silky and gluten-free from the consistency. That is why it is favored in wagashi production. Likewise, the Japanese use it for tempura dough.
It is very finely ground and is therefore called “soft flour” (soft flour).
Hakuriki-ko is made from low protein summer wheat. For Japanese flour, the content is about 6-8%, while German wheat flour of type 405 or 550 has a protein content of 10%. The flour has a very good ability to absorb water due to the fine grinding degree. Pastries such as Kasutera are particularly tender, soft and juicy. The wheat proteins or gluten are retained. They are responsible for the adhesive strength of the dough. The higher the protein content of a flour is, the more sticky, heavier and denser gets a dough.
Attention! This flour is not gluten free!
Delicate pastry and baked Wagashi consist of soft, protective white flour. Otherwise they become tough and dry in the production process.
Where can I get Hakuriki-ko?
You can get Hakuriki-ko at Dae Yang. Unfortunately, I have never been lucky. It was always sold out. Therefore I did not get the opportunity to bake with the original flour. If I find further hints where you get it, I will gladly add it!
Particularly interesting is an article by Mari-to-kazuo, which has investigated different flour varieties for their back properties. In comparison, she put German flour, such as 405, a mix of spelled flour and starch, Hakuriki-ko and starch, only Hakurikiko, Royal Fan Cake Flour and Red Lotus.
She baked several biscuits with these varieties and examined them for taste, consistency and fine porosity.
I trust in Mari’s judgment and will try to bake an ukishima wagashi with flour 405. Just ask yourself what I use to replace the bean paste! Is it still an ukishima? Is it still Japanese at all? Or is it a European cake that seems to be Japanese? All these questions I would like to try to air in my next article! Assuming I can make an Ukishima! 😉
What do you think?
Do you know more sources where you can get hakuriki-ko?
An articel of Wagahsi Maniac: “Weizenmehl und andere” (08.05.2015) (Unfortunately you can’t find the article anymore. Because of this I can’t link it.)