煮浸し（小松菜と油揚げの煮浸し）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 15minutes
ようかん（粉寒天の水ようかん）｜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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- Number of Videos
- 453本
Ingredients
- (A) Powdered agar : 2g
- こしあん : 160g
- (A) Water : 250g
- Granulated sugar : 15g
- 塩 : ひとつまみ
Time required
10minutes
Procedure
-
1)
Make the dough
01:28
Put (A) in a pot, heat, and boil while stirring to dissolve.
Once boiling, reduce heat to medium, add granulated sugar and mix gently.
Add the bean paste and heat while stirring until it dissolves.
Once dissolved, add salt and bring to a boil then turn off the heat. -
2)
冷やし固める
05:37
容器に流し入れたら一度スプーンで混ぜて、冷蔵庫で2時時間冷やしたら完成。
Point
- Place the pot on a scale and measure the contents as you put them in the pot to reduce the amount of dishes to wash.
・When boiling powdered agar, be sure to heat while stirring.
・Always bring powdered agar to a boil.
If you want it less sweet, you can leave out the granulated sugar.
・Time required to cool in the refrigerator is not included in the total time.
・Instead of smooth bean paste, you can make matcha mizu yokan by mixing 160g of white bean paste with 4g of matcha and adding it.
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