チキンソテー（わさびソースのチキンソテー）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 20minutes
Matcha Mochi Ice Cream ｜ Nino's Home's Recipe Transcription
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Ingredients
- Matcha : 8g
- condensed milk : 70g
- Fresh cream : 200g
- Shiratamako : 100g
- Granulated sugar : 60g
- water : 180g
- Cornstarch : Appropriate amount
Time required
45minutes
Procedure
-
1)
Make ice cream
00:23
Put the cream in a mixture of matcha and condensed milk, and whisk with a whisk until horns are formed. Transfer to a storage container and freeze for 4 hours.
-
2)
Mold ice cream
02:52
Place the ice cream scooped evenly with a scoop on a plate and freeze for 1 hour.
-
3)
Make mochi
03:18
Mix Shiratamako and granulated sugar well, add water and stir.
Place in a steamer and heat on low heat for 15 minutes. -
4)
Mold
05:02
Knead the mochi of 3 with a rubber spatula, sprinkle with cornstarch, spread it flat, cut it, and wrap it with ice cream.
Freeze for 2 hours.
Point
After pouring the cream into the ice cream dough, whisk it with an electric whisk.
Since ice is frozen for a long time, a storage container with a lid is suitable.
Use a scoop to get a nice finish.
Put the mochi dough in a steamer and heat it. The vessel is also hot, so handle it with care.
If you have a large amount of cornstarch, use a brush to beat the powder.
Freezing time is not included in the required time.
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