カップケーキ（生チョコカップケーキ）｜Qiong Cookingさんのレシピ書き起こし
Qiong Cooking Time required : 40minutes
Warabimochi ｜ Peaceful Cuisine's recipe transcription
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Ingredients
- brown sugar : 50g
- Water (for black honey) : 50g
- Genuine bracken starch : 50g
- Water (for bracken starch) : 250g
- Sugar beet : 60g
- Kinako : Appropriate amount
Time required
30minutes
Procedure
-
1)
Make black honey
00:05
Put brown sugar and water in a pan, heat it, boil it down to half the amount, and put it in a bowl to cool.
-
2)
Knead warabi mochi
01:39
Put the bracken starch and water in a pan, dissolve, and add sugar beet.
Put it on low heat, and when it becomes elastic or lumps, put it on the soybean flour spread on a vat and sprinkle it with soybean flour. -
3)
Serve
04:40
Cut the warabi mochi into pieces of appropriate size and sprinkle with black honey to finish.
Point
When melting brown sugar, be careful not to overheat.
Bracken starch should be dissolved in water and then cooked.
The heat should be between low and medium heat, not too strong.
As lumps gradually come out, stir without rest.
Freshly made warabi mochi is easy to stick to, so sprinkle it evenly with soybean flour and then cut it.
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