和え物（塩茹でキャベツとしらすの和え物）｜低糖質食堂 / masaさんのレシピ書き起こし
Low-carb restaurant / masa Time required : 15minutes
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Honeycomb toffee ｜ Koh Kentetsu Kitchen [Cooking researcher Koh Kentetsu official channel]'s recipe transcription
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Ingredients
- Johakuto : 2 tablespoons
- water : 1/2 tbsp
- (A) Egg white : 1/2 teaspoon
- (A) Baking soda : 1 tsp
- (A) White sugar : a little
Time required
10minutes
Procedure
-
1)
Mix (A) and attach to the tip of disposable chopsticks
01:19
Put (A) in a container and mix with disposable chopsticks.
If it looks like sherbet, put it on the tip of disposable chopsticks. -
2)
Put the dough ingredients in the ladle and heat
02:35
Add sugar and water to the ladle.
Heat the ladle directly, measure it with a thermometer, and mix it gently.
When the thermometer reaches 123-124 ° C, quickly remove it from the heat. -
3)
Stir and inflate
04:42
Place it on aluminum foil laid on a cloth and stir it quickly with 1 disposable chopstick 20 to 30 times.
Remove the disposable chopsticks and inflate to complete.
Heat the bottom of the ladle over low heat and remove it from the ladle.
Point
・ Be sure to use a ladle and a thermometer.
・ Be careful not to get burned.
・ When the temperature of the dough rises above 125 ℃, the temperature will continue to rise, so remove it from the heat as soon as it reaches 123-124 ℃.
・ The swelled honeycomb toffee can be easily removed by heating the bottom of the ladle over low heat.
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