冷や汁（夏野菜とツナ缶の冷や汁）｜料理人 設楽の料理道場さんのレシピ書き起こし
Chef Shitara's cooking dojo Time required : 15minutes
餅（バター餅）｜和菓子お兄さん【タダヒロのお菓子作り】さんのレシピ書き起こし
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Ingredients
- Kirimochi : 3 pieces (about 150g)
- 水 : 30g
- (A) sugar : 30g
- (A) Milk : 100g
- (B) Butter : 10g
- (B) Egg yolk : 1個
- 片栗粉 : 15g
Time required
20minutes
Procedure
-
1)
Prepare the kirimochi
00:55
Cut the kirimochi into dice.
Place in a heat-resistant container.
Add water and heat at 600W for 2 minutes.
Discard excess water and mix. -
2)
make the dough
02:20
Put (A) in 1.
Heat in the microwave at 600W for 1 minute and mix.
Add (B) and mix.
Add potato starch and mix.
Heat in the microwave at 600W for 1 minute and mix. -
3)
cool
04:30
Sift potato starch (not listed) in a gratin dish.
Add 2 and sieve potato starch (not listed).
Chill in the refrigerator for 1-2 hours. -
4)
仕上げる
05:22
グラタン皿から取り出す。
お好みの大きさに切って完成。
Point
・In step 2, heat in the microwave at 600W for 1 minute, then mix the kirimochi and milk into one.
・In step 2, a whisk is easier to mix than a rubber spatula.
・In step 2, if the kirimochi and milk are not mixed, add 1 minute to the heating time.
・Chilling time in the refrigerator for 1-2 hours is not included in the required time.
・If it becomes hard after completion, heat it in a microwave oven.
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