ゼリー（紅茶のゼリー）｜エプロンさんのレシピ書き起こし
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Pondequeijo (Potato Pondequeijo) | Miki Mama Channel's Recipe Transcription
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Ingredients
- Potatoes : 3 in
- (A) Potato starch : 70g
- (A) Cake flour : 40g
- (A) Grated cheese : 60g
- (A) Salt : 1g
- (A) Salad oil : 15g
- (A) Milk : 90cc-100cc
Time required
40minutes
Procedure
-
1)
Prepare
00:25
Peel the potatoes and cut into 2 cm squares.
Place in a heat-resistant container and heat in a 600w microwave oven for 6 to 8 minutes until it becomes soft enough to be crushed with your fingers.
Crush with a fork to make it smooth. -
2)
Make the dough
00:52
Put 1 and (A) in a bowl and mix by hand.
Preheat the oven to 180 ° C. -
3)
Mold and bake
01:40
Divide the dough into 24 equal parts, roll and mold.
Arrange them on a baking sheet lined with an oven sheet at intervals, and bake in the lower part of the oven at 180 ° C for 20 minutes.
Immediately after baking, remove from the top plate.
Point
・ Usually, it is made from shiratama-ko, but if you add potatoes, the taste and nutritional value will increase.
・ Since the amount of water in potatoes varies depending on the type, adjust with milk until it becomes easier to organize. Note that if you add too much, it will become too soft.
・ If you cannot eat it, store it in the refrigerator or freezer. When eating, wrap and heat two each in a 600W microwave oven for 20-40 seconds until warm.
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