出汁漬け（オクラの鶏塩出汁漬け）｜夕方食堂さんのレシピ書き起こし
Evening cafeteria Time required : 20minutes
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寒天（フルーツ牛乳寒天）｜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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Ingredients
- (A) Milk : 500ml
- (A) Agar : 2g
- 砂糖 : 30g
- fruit cans : 250～300g
- キウイ : 1個
Time required
10minutes
Procedure
-
1)
make the dough
01:04
Put (A) in a pan and mix lightly.
Bring to a boil while stirring.
Bring to a boil, then reduce heat to medium.
Boil down for 8 minutes. -
2)
Preparing the fruit
02:21
Drain the canned fruit into a colander.
Cut kiwi into desired shape. -
3)
cool and harden
03:42
Add sugar to 1 and mix until it boils.
Strain.
Put 2 in a container, pour 1 thinly and harden.
Add the fruit to the remaining batter.
When the dough is 80% solid, add the rest of the dough and chill in the refrigerator for 2 hours.
Point
・If you boil too much in step 1, it will boil over, so immediately turn down the heat.
・By simmering over low to medium heat, it becomes thicker.
・In step 3, if you add all the batter, the fruit will float, so first add a little and let it harden before adding the rest of the batter.
・If you cool the leftover dough from step 3 with water, it will harden faster and will be easier to pour into a container.
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