ハンバーガー（メープルシロップエッグソーセージバーガー）｜MoLaLa Cookさんのレシピ書き起こし
MoLaLa Cook Time required : 50minutes
Pudding (soybean flour pudding) | recipe transcription by cook kafemaru
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Ingredients
- Soy milk : 500ml
- 冷水 : 大さじ3
- 粉ゼラチン : 5g
- 黒糖(粉末) : 50g
- 水 : 45g
- きな粉 : 適量
Time required
20minutes
Procedure
-
1)
Soften the gelatin powder
00:04
Put cold water in a bowl.
Sprinkle in the gelatin powder and let sit for 15 minutes. -
2)
Make the soy milk pudding batter
00:22
Place the soy milk in a separate bowl.
Boil water (not included in the recipe) in a frying pan.
Place 1 in a hot water bath and dissolve while stirring.
While still in the hot water, add about 100ml of soy milk from a bowl and heat.
Return the boiled gelatin powder with soy milk to the bowl of soy milk and mix. -
3)
Harden
01:23
Strain step 2 through a tea strainer and place into a storage container.
Cover with plastic wrap and chill in the refrigerator for 3 hours to harden. -
4)
黒蜜を作る
01:49
Put brown sugar and water in a pot and heat.
Simmer over low heat for about 3 minutes.
Remove from heat and let cool. -
5)
盛り付ける
02:43
Scoop the soy milk pudding into serving bowls.
Finish by topping it with soybean flour and brown sugar syrup.
Point
*The required time does not include the time it takes to soften the gelatin or chill in the refrigerator.
・If you want a sweeter soy milk pudding mixture, you can add 3 tablespoons of sugar (not included in the recipe) in step 2.
- Gelatin can be made surprisingly smooth by using cold water or dissolving it in a hot water bath.
- If you strain the pudding mixture from step 2 through a tea strainer or similar, it will have a smoother texture.
- In step 4, the brown sugar syrup will be thin when warm but will thicken as it cools, so be careful not to reduce it too much.
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