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栗ようかん|料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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材料

  • Candied chestnuts : 200g
  • こしあん : 300g
  • 水 : 250ml
  • 甘露煮のシロップ : 大さじ3
  • 粉寒天 : 4g

所要時間

30分

手順

  1. 1) cut chestnuts 01:49

    Cut 6 chestnuts for topping in half.
    Cut the remaining chestnuts into quarters.

  2. 2) make agar solution 02:36

    Put powdered agar in a pot.
    Add water little by little and mix to completely dissolve the agar powder.
    Place the pot on medium heat and bring to a boil while stirring.
    Bring to a boil, then simmer over low heat for 2 minutes, stirring occasionally.
    Add the candied syrup, bring to a boil, and turn off the heat.

  3. 3) combine materials 04:17

    Add the strained bean paste to 2 in 3 batches and dissolve completely.
    Cook over medium-low heat.
    Heat while stirring until bubbles form on the skin of the pot, then turn off the heat.
    Add the candied chestnuts cut into 4 equal parts and mix.
    Lightly cool down.

  4. 4) Pour into a mold and harden 06:04

    Pour 2 into a wet mold.
    Evenly distribute the chestnuts.
    After about 10 minutes, when the surface hardens a little, put chestnuts for topping and press lightly.
    Remove from heat and chill in the refrigerator for 2-3 hours.

  5. 5) 仕上げる 07:12

    栗ようかんを型から取り出し、お好みの大きさに切り完成。

Point

・The amount is 1 mold of length 11 cm x width 14 cm x height 4.5 cm.
・The mold can be replaced with a Tupperware.
・It is a chestnut yokan that uses powdered agar.
・Prepare the desired amount of sweetened chestnuts between 150 and 200g.
・Kuri no Kanroni is cut differently depending on whether it is used as a topping or in the yokan.
・If the candied syrup is colder than room temperature, warm it to body temperature.
・For 3 rough heat, put water in a bowl and put it in the pot for 1 minute to make it thicker. The soaking time should be adjusted according to the temperature.
・Be careful not to make bubbles when adding the strained bean paste.
・The required time does not include the time to cool and harden in the refrigerator.

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