漬物（ナスときゅうりの梅酢漬け）｜cook kafemaruさんのレシピ書き起こし
cook kafemaru Time required : 10minutes
Ichigo Daifuku ｜ Emojoie Cuisine's recipe transcription
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Ingredients
- Red beans : 70g
- Water (for red beans) : 500g
- Sugar (for red beans) : 65g
- salt : A pinch
- (A) Shiratamako : 120g
- (A) Sugar (for leather) : 20g
- (A) Water : 150g
- Strawberry : 8 pieces
- Cornstarch : Appropriate amount
Time required
70minutes
Procedure
-
1)
Make red bean paste
00:24
Put azuki beans and extra water in a pan and bring to a boil. After spilling the water, put it in a pressure cooker with the weighed water, pressurize for 15 minutes, and leave for 30 minutes.
Make a paste with a mixer, put it back in the pan, add sugar and salt to remove the water, take it in a bowl, wrap it and refrigerate. -
2)
Make a filling
04:43
Wash the strawberries and drain them.
Divide the bean paste into 8 equal parts, flatten and wrap the strawberries. -
3)
Make gyuhi
06:08
Heat the well-mixed (A) while stirring in a frying pan.
When stickiness comes out, reduce the heat to low and put them together. -
4)
Mold
07:45
Spread 3 gyuhi on a floured table and divide into 8 equal parts.
Wrap the filling of 2.
Point
Azuki beans use a pressure cooker to save time, but you can boil them in a pot over time.
If the red beans are hard, add a small amount of water and heat them additionally.
Cornstarch is used for dusting, but potato starch may also be used.
It takes time to make and cool the bean paste, so it's a good idea to make it the day before.
Cut the gyuhi into squares and wrap the filling while stretching the corners for a beautiful finish.
The time required to cool the red beans is not included in the required time.
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