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プリン(きなこプリン)|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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102.0万人
再生回数
1.6億回
動画数
1,502本

材料

  • 牛乳 : 200ml
  • 生クリーム : 150ml
  • Sugar (for pudding dough) : 大さじ2.5
  • Kinako (for the pudding dough) : 大さじ4
  • 粉ゼラチン : 5g
  • Water (for pudding dough) : 大さじ2
  • 白玉粉 : 50g
  • 水(白玉用) : 50ml
  • sugar (for shiratama) : ふたつまみ
  • ゆであずき : 適量
  • Kinako (for topping) : 適量

所要時間

30分

手順

  1. 1) make pudding dough 01:25

    Put powdered gelatin and water (for the pudding dough) in a bowl and mix for about 20 seconds.
    Add milk, fresh cream, and sugar (for the pudding dough) to a pan, add the kinako (for the pudding dough) while sifting it in a colander, and mix without foaming.
    Heat over medium heat until lightly boiling.
    Turn off the heat, add the melted gelatin and mix.
    Put the whole pot in a bowl with ice water (not listed) and remove the heat for about 3 minutes while stirring.
    Pour the batter into a container, cover with plastic wrap, and chill in the refrigerator for 6 hours.

  2. 2) make shiratama 04:41

    Put shiratama flour and 2/3 of water (for shiratama) in a bowl and mix.
    Add remaining water and mix.
    Add sugar (for shiratama) and mix.
    Roll to your desired size.
    Add a large amount of water (not listed) to a pot and bring to a boil.
    Add shiratama and boil until it floats.
    When it floats, boil for 1 minute.
    Remove to a bowl of ice water and chill for 1-2 minutes.
    Drain with a colander.

  3. 3) finish 07:57

    Place 2 on 1, add kinako (for topping) and boiled azuki beans to complete.

Point

・Soak the powdered gelatin until it thickens so that no grains remain.
・When making the pudding dough, be careful not to boil it, as the flavor will change and a film will form.
・When removing the heat from the pudding dough, it should be slightly warmer than human skin.
・Touch the shiratama dough with your fingers so that it does not stick to the dough. If it does not come together, add water little by little to adjust.
・If it takes a long time to put the shiratama into a pot of boiling water, turn off the heat, put everything in, and bring it to a boil again.
・When boiling shiratama, keep the water surface boiling.
・If the soybean flour becomes lumpy and difficult to add, strain it with a tea strainer before using.

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