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ようかん（芋ようかん）｜coris cookingさんのレシピ書き起こし

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coris cooking

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Ingredients

water : 400g
粉寒天 : 3g
砂糖 : 80g
さつまいもペースト : 300g
塩 : ひとつまみ

Time required

20minutes

Procedure

1) making yokan dough 00:35
Weigh the sweet potato paste.
Put water and powdered agar in a pot and heat over medium heat while stirring with a rubber spatula.
When it boils, reduce the heat to low and heat for 1 minute while stirring with a rubber spatula to dissolve the agar.
Add sugar and heat over medium heat while stirring.
When it boils, lower the heat and add the sweet potato paste and salt.
Loosen the sweet potato paste and mix.
Strain through a sieve and return to the pot.
Bring to a boil, mix and turn off the heat.
2) cool 03:48
Rinse with cold water (not listed) for about 2 minutes.
When it thickens, pour it into the mold.
Chill in refrigerator for 4 hours.
3) finish 04:41
Remove from mold.
Cut to your desired size and you're done.

Point

・The amount is for one 17×cm7.7cm×6cm pound mold.
・You can use your favorite mold or cup instead.
・The sweet potato paste used was refrigerated.
・If you add refrigerated or frozen sweet potato paste in step 1, it will be difficult to mix, so use a whipper to mix.
・The required time does not include the time to cool in the refrigerator for 4 hours.