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水ようかん(柿)|coris cookingさんのレシピ書き起こし

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動画数
948本

材料

  • water : 400g
  • 粉寒天 : 5g
  • 砂糖 : 80g
  • 柿ペースト : 300g

所要時間

20分

手順

  1. 1) heat up 00:42

    Put water and powdered agar in a hand pan and heat over medium heat while stirring with a rubber spatula.
    When it boils, reduce the heat to low and heat while stirring with a rubber spatula.
    After 1 minute, add sugar and heat over medium heat while stirring.
    When it boils, lower the heat and add the persimmon paste.
    Heat over medium heat while stirring with a rubber spatula.
    When mixed, turn off the heat and strain through a colander.
    Put it back in the hand pan and heat it over medium heat while stirring with a rubber spatula.
    Turn off the heat when it boils.

  2. 2) take a rough fever 03:18

    Remove the rough heat while mixing with cold water (not listed).

  3. 3) Cool in mold 03:33

    When the pot skin of 2 hardens, pour it into the mold.
    Place in the refrigerator for at least 2 hours to cool and harden.

  4. 4) 仕上げる 03:52

    3を型から取り外す。
    お皿に乗せ、完熟柿の果肉(分量外)を乗せて完成。

Point

・I use a pound type of 17*7.7*6cm.
・In step 2, cold water (not listed) may be tap water (not listed).
・The time required to cool and solidify in the refrigerator for more than 2 hours in step 3 is not included in the required time.
・Ripe persimmon pulp (not included in the quantity) is added to finish the dish for a luxurious taste.

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