和え物（キャベツとツナのめんつゆバター和え）｜低糖質食堂 / masaさんのレシピ書き起こし
Low-carb restaurant / masa Time required : 10minutes
大福（いちご大福）｜ Oyatsu Lab. [おやつラボ]さんのレシピ書き起こし
お気に入りに追加![Oyatsu Lab. [Snack Lab]](https://yt3.ggpht.com/dtgoXzZ77CTp3loc1Lz1hsaTLBXto2DI-F_h7R1aZMiF1hMAZTWgXybnV1Rtj8DXorEfhM7ZJQ=s240-c-k-c0x00ffffff-no-rj)
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Ingredients
- Kirimochi : Six
- グラニュー糖 : 120g
- 水 : 150g
- こしあん : 360g
- いちご : 12個
- 片栗粉 : 適量
Time required
30minutes
Procedure
-
1)
making daifuku dough
00:08
Put the kirimochi in a bowl.
Add granulated sugar and water.
Cover with plastic wrap and heat in the microwave at 600W for 6 minutes.
Remove wrap and mix.
Put potato starch in the bat.
Spread out the daifuku dough and put it in.
Sprinkle potato starch on the surface. -
2)
Prepare the strained bean paste
01:31
Weigh and divide the strained bean paste into 30g portions.
Arrange on kitchen paper. -
3)
prepare the strawberries
01:53
Remove strawberry stems.
-
4)
包む
02:01
いちごをこしあんで包む。
1を12等分にしてこしあんの上から包んで完成。
Point
・A recipe for strawberry daifuku made with kirimochi.
・Kirimochi is 50g per piece.
・The amount is for 12 pieces.
・If the strained bean paste is moist, boil it down or place it on kitchen paper to remove the moisture.
・Use your favorite strawberry variety.
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