タルト（エッグタルト）｜MoLaLa Cookさんのレシピ書き起こし
MoLaLa Cook Time required : 60minutes
桜餅（道明寺粉の桜餅）｜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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- Number of Subscribers
- 18.0万人
- Number of View
- 2,229.8万回
- Number of Videos
- 461本
Ingredients
- Domyoji powder : 100g
- white sugar : 15g
- 水 : 150g
- あんこ : 160g
- food coloring : 少々
- 桜の花 : 適量
- 桜の葉 : 適量
Time required
30minutes
Procedure
-
1)
make the dough
01:26
Put Domyoji powder, water, and caster sugar in a bowl and mix to loosen.
Add food coloring and mix.
make it flat.
Heat in the microwave at 500W for 4 minutes and 30 seconds.
Mix to crush.
Flatten it out.
Let stand 10 minutes. -
2)
prepare the anko
04:10
Divide the anko into 20g portions.
-
3)
mold
04:40
Check the firmness of 1.
Dip your hands in water (not listed).
Knead 1 and divide into 30g portions.
Flatten the dough, put the red bean paste on it, and wrap it in the shape of a bale. -
4)
桜の葉の塩抜きをする
07:24
桜の葉を水(分量外)に5分つけて塩抜きをする。
-
5)
仕上げる
07:42
4の水分を拭いて3を乗せて巻く。
3の上に桜の花を乗せて完成。
Point
・The amount is about 8 pieces.
・Shelf life is within the same day.
・If it becomes hard when you eat it, heat it in the microwave for about 10 seconds to soften it.
・Do not add too much food coloring.
・In step 3, if the dough becomes hard, heat it in the microwave for 30 seconds.
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