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Ice cream (Daifuku ice cream) | Transcription of Miki Mama Channel's recipe

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Miki Mama Channel

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Ingredients

Ice cream of your choice : 160g
potato starch : 2 tablespoons
(A) Shiratamako : 60g
(A) Sugar : 30g
(A) Water : 100cc

Time required

15minutes

Procedure

1) Freeze ice cream 00:55
Prepare four 30 cm x 20 cm wraps, wrap each with 40 g of ice cream with a spoon, shape it into a round shape, and close it. Place in a container with the closed eyes facing down and freeze in the freezer for about 30 minutes until it hardens.
2) Heat in the microwave 01:36
Put (A) in a heat-resistant bowl with a diameter of 18 cm, and stir the whole with a rubber spatula (OK in a lumpy state). Wrap it gently, heat it in a microwave oven at 600w for 1 minute and 30 seconds, take it out, and mix it with a rubber spatula for about 1 minute. Heat for another 1 minute and mix for about 1 minute until it becomes sticky.
3) Refrigerate 03:34
Immediately spread half the amount of potato starch on a flat plate of about 26 cm and put 2. Then put the remaining potato starch on top and spread the powder all over. Refrigerate for about 20 minutes until completely cold.
4) Wrap the ice cream in the dough 04:10
Cut the dough into 4 equal parts while lightly applying the potato starch from the plate of 3 to the kitchen knife. Lightly apply potato starch to the palm of your hand, remove excess powder from the dough, and spread it on a plate by hand. Remove only one 1 from the freezer, remove the plastic wrap and place it in the center (take it out of the freezer each time as the ice melts). Wrap the ice cream while pulling on the edges of the dough, and pinch the wrapped dough together.
5) Chill 04:32
Wrap 4 in a 30 cm x 20 cm wrap, put it in a small container with the closure down so that it does not lose its shape, and immediately cool it in the freezer for at least 1 hour. Remove the plastic wrap and soften it at room temperature for about 5 minutes before eating. If it becomes too hard after cooling for a long time, remove it from the freezer and immediately remove the plastic wrap and eat it at room temperature for 10 to 15 minutes.

Point

・ Everyone's favorite Yukimi Daifuku can be easily made with a microwave oven. You can also make your own original Yukimi Daifuku by wrapping your favorite ice cream.
・ Ice is easy to melt, and when it melts, it becomes difficult to make. By wrapping it in plastic wrap one by one and freezing it, it is easy to make and you can make it quickly.
・ Heat the shiratama-ko in two steps in a microwave oven and heat the shiratama-ko to make a smooth dough. Also, even if you cool it in the freezer when you eat it, it will return to a soft mochi if you leave it at room temperature for a while.
・ By sprinkling with potato starch, the dough will not stick easily. Also, if the dough is not cooled well, it will melt immediately when wrapping the ice cream, making it difficult to wrap it, so cool it firmly in the refrigerator. If you put the potato starch left on the plate on your hand or kitchen knife, it will become flour.
・ At 3, when it cools, the rice cake sticks to the bowl and it becomes difficult to transfer it to the plate, so transfer it to the plate while it is warm.
・ When wrapping, stretch the dough, then take the ice cream out of the freezer one by one and wrap it immediately. Be sure to make one complete. Also, since the closing of the dough overlaps, it becomes thick, so wrap the dough while pulling it.
・ When eating, if you take it out of the freezer and leave it as it is, it will be difficult to remove the plastic wrap, so remove the plastic wrap immediately. Cool in the freezer for at least an hour until the ice cream, which has become soft when wrapped, hardens.
・ Tools that have stuck together can be easily removed by soaking them in hot water.