ラーメン（鶏がらスープと和風だしの冷やしラーメン）｜けんますクッキングさんのレシピ書き起こし
Cooking Time required : 15minutes
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団子（みたらし団子）｜HidaMari Cookingさんのレシピ書き起こし
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Ingredients
- (A) Shiratamako : 70g
- (A) Joshin powder : 60g
- (A) Sugar : 30g
- (A) Water : 90g〜
- (B) Sugar : 大さじ2
- (B) Mirin : 大さじ1
- (B) Soy sauce : 大さじ1
- (B) water : 大さじ4
- (C) water : 大さじ1
- (C) potato starch : 小さじ1
Time required
35minutes
Procedure
-
1)
make the dough
00:12
Put (A) in a bowl and mix with chopsticks.
Mix and knead by hand.
Summarize. -
2)
mold
01:45
Take out 1 on a cutting board and stretch it thinly.
Cut into 10g pieces and roll into balls. -
3)
boil
02:37
Boil water (not listed) in a pot.
Add 2 and mix with chopsticks so that it doesn't stick, and when the dumplings float to the top, boil for 2 minutes.
Place in ice water (not listed).
Remove onto damp kitchen paper. -
4)
焼く
04:16
竹串に3をさす。
コンロに網を乗せて両面に焼き目をつける。 -
5)
みたらしあんを作る
05:30
Put (B) in a container.
Put (C) in another container and mix.
Put (B) in a pan and heat over medium heat.
When the mixture comes to a boil, add 1-2 teaspoons of (C) and mix. -
6)
仕上げる
08:04
4に5をかけて完成。
Point
・Mitarashi dango recipe with sweet sauce.
・The amount is for 20 pieces.
・If the dough becomes too soft during step 1, add more flour.
・If you don't have a net when baking, you can use a Teflon-coated frying pan to add a brown color.
・As the mitarashi bean paste becomes thicker when it cools down, it is better to make it loosely.
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