蒸し野菜（蒸しキャベツ）｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし
Registered dietitian: Ayako Sekiguchi's wellness kitchen Time required : 15minutes
ゼリー（桃の缶詰ゼリー）｜cook kafemaruさんのレシピ書き起こし
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- 3.3億回
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- 1,760本
Ingredients
- 桃の缶詰 : 1缶
- (A) Water : 100ml
- (A) Powdered gelatin : 10g
Time required
20minutes
Procedure
-
1)
Soften the gelatin powder
00:05
Mix (A) in a heat-resistant bowl and leave in the refrigerator for 10 minutes to soften.
-
2)
桃を切る
00:15
桃の缶詰を開封し、シロップと桃に分ける。
桃を薄切りにする。
パウンド型を軽く水で濡らし、桃を重ねて並べる。 -
3)
ゼラチン液を作る
00:50
1を600wの電子レンジで30～40秒加熱する。
混ぜて溶かす。
2のシロップに溶かしたゼラチンを加えて混ぜる。 -
4)
冷やし固める
01:10
2のパウンド型の中に、3を徐々に流し入れる。
冷蔵庫で半日冷やし固めたら完成。
Point
・The amount given is for one pound cake mold measuring 21cm x 8cm x 6cm in height.
- The canned peaches used are 425g in total weight.
・Powdered gelatin dissolves easily if you soften it first and then heat it to dissolve it.
- If you are concerned about bubbles after pouring in the gelatin liquid, spray it with food grade alcohol to remove the bubbles.
When removing from the mold, place a steamed towel on the sides and bottom to lightly melt the mixture.
The time it takes to cool and harden in the refrigerator is not included in the required time.
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