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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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Number of Videos
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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. 1) make the dough 00:12

    Put (A) in a bowl and mix with chopsticks.
    Mix and knead by hand.
    Summarize.

  2. 2) mold 01:45

    Take out 1 on a cutting board and stretch it thinly.
    Cut into 10g pieces and roll into balls.

  3. 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. 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. 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. 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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