サラダ（きゅうりとカニかまぼこのマカロニサラダ）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 20minutes
Shiratama Matcha Zenzai ｜ Party Kitchen ――Recipe transcription of Party Kitchen
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Ingredients
- Shiratamako : 120g
- Matcha milk : 1 teaspoon
- Matcha milk (for finishing) : 12 teaspoons
- hot water : 400ml
- tsubu an : Appropriate amount
- Kanro-ni of chestnuts : Appropriate amount
- Strawberry : Appropriate amount
Time required
40minutes
Procedure
-
1)
Make white ball dumpling dough
00:08
Divide Shiratamako into 60g pieces and put them in a bowl.
Add matcha milk to one side.
Add about 50 ml of water to each and mix until the earlobe is firm. -
2)
Mold
00:49
Roll 8 white and green white balls into bite-sized pieces.
Roll it into a size that you can roll with your fingertips and about twice that size, and put it on the white ball in different colors.
Hold it lightly. -
3)
boil
02:13
Put 2 in a large amount of boiling water and boil.
When all the white balls have floated, boil for another minute. -
4)
Transfer to ice water
02:52
Transfer to ice water and remove the rough heat.
-
5)
Finish
03:20
Put 3 teaspoons of matcha milk and 100 ml of hot water in a bowl and mix.
Add shiratama dumplings, red bean paste, and chestnuts in Kanro-ni or strawberries if you like.
Point
・ Because it is a lovely white paw, it looks cute and fun.
・ Since the amount of water varies depending on the shiratama-ko, if you are using shiratama-ko for the first time, add water little by little and adjust the amount of water while observing the softness of the dough. If it becomes too soft, add a small amount of Shiratamako and knead it well again.
・ The dumplings may stick to the bottom of the pot, so it is recommended to remove it from the bottom of the pot with a ladle.
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