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Oyatsu Lab. [Snack Lab]

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Ingredients

Chocolate (65% cacao) : 150g
water (for chocolate) : 90g
(A) Powder agar : 4g
(A) Water : 100g
こしあん : 150g
(B) granulated sugar : 80g
(B) water : 300g
(B) Powder agar (for jelly) : 2g
いちご : 21個

Time required

30minutes

Procedure

1) prepare 00:06
Put chocolate in a bowl, add water (for chocolate) and heat in a 600W microwave for 1 minute and 30 seconds.
Stir well and set aside when sticky.
2) dissolve agar powder 01:00
Put (A) in a bowl, mix lightly, and heat in a 600W microwave oven for 2 minutes.
After heating, stir well and heat again in a 600W microwave for 1 minute.
3) make the dough 01:47
Add koshian to 2 and mix until smooth.
When it becomes smooth, add 1 and mix well again to make a dough.
Make a mold with a milk carton and pour the batter into it.
Smooth the surface and crush any air bubbles with a toothpick.
Cover the center with a piece of milk carton and chill in the refrigerator.
4) make jelly liquid 03:51
いちごはヘタを切り、高さを揃える。
ボウルに(B)を入れて混ぜ、600Wの電子レンジで4分加熱する。
加熱が終わったら取り出してかき混ぜ、再度600Wの電子レンジで4分加熱する。
加熱が終わったら、かき混ぜて粗熱を取る。
5) finish 04:52
Pour the jelly liquid from 4 into 3 to a depth of about 5 mm.
Arrange the strawberries from Step 4 and pour in the jelly liquid.
Cover the center with a piece of milk carton and chill in the refrigerator for 6 hours.
Take it out of the mold and cut it into pieces.

Point

・Make a milk carton mold by cutting off one side and taping the mouth part.
・If the dough has hardened before pouring it into the mold, heat it in the microwave while checking the condition before pouring it into the mold.
・If the strawberries are all the same height, the finish will be beautiful.
・When arranging strawberries, it is important to arrange them as narrowly as possible for a beautiful finish.
・Be sure to put on the lid of the milk carton because it prevents the milk carton from spreading out due to the weight of the batter and the liquid and losing its shape.
・Chilling time in the refrigerator is not included in the required time.