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ゼリー（小豆ゼリー）｜cook kafemaruさんのレシピ書き起こし

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cook kafemaru

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Ingredients

(A) Bean jam (sweetened) : 230g
(A) Cane sugar : 40g
豆乳 : 400ml
水 : 80g
ゼラチンパウダー : 10g

Time required

15minutes

Procedure

1) Soften the gelatin 00:04
Put water in a bowl.
Sprinkle in gelatin powder and leave to soften.
2) Make the jelly liquid 00:12
Put soy milk in a pot.
Add (A) and heat.
Heat while stirring until just before boiling.
Remove from heat.
Add 1 and dissolve while stirring slowly.
Once completely dissolved, place in cold water (not included in the recipe) to remove heat.
3) Cool and harden 00:55
Pour 2 into the mold.
Skim off any bubbles that form on the surface.
Place in the refrigerator and let cool and harden.
Stir halfway through and sprinkle the beans on top.
4) 盛り付ける 01:25
Once cooled and solidified, remove from mold.
Cut into pieces.
Transfer to a serving bowl and top with kinako (not included in the recipe) to taste.

Point

- The amount of ingredients is enough for one 15 x 15 cm container.
Any type of container is fine.
*The required time does not include the time it takes to chill and harden in the refrigerator.
・In the video, the sweetened bean paste is canned.
・If you add gelatin powder directly to something hot or concentrated, it may not dissolve and may remain, so be sure to soften it in water before using.
-In the video, Pasteurize is used to remove air bubbles that have formed on the surface.
- When poured into a mold and allowed to cool and harden, the azuki beans will sink to the bottom, so if you stir it halfway through it will harden with the beans scattered all over (be careful about the timing of stirring).