ケーキ（りんごと紅茶のケーキ）｜HidaMari Cookingさんのレシピ書き起こし
HidaMari Cooking Time required : 60minutes
Lamb Raisin | Coris Cooking Channel's Recipe Transcription
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Ingredients
- Raisins : 130g
- water : 200g
- Granulated sugar : 150g (50g x 3 times)
- citric acid : 1 x 3 teaspoons
- rum : 13-26g
Time required
15minutes
Procedure
-
1)
Soak the raisins in water
00:16
Rinse the raisins lightly with water and drain. Put the raisins in a pan, add water (200g), and leave at room temperature for 2 hours to make the raisins plump.
-
2)
Add granulated sugar and citric acid, heat and cool
01:08
Add 50 g of granulated sugar and citric acid, heat over medium heat, heat with a rubber spatula once in a while, and when it boils, turn off the heat, cover the pan, and leave at room temperature for 4 hours to cool.
-
3)
Add granulated sugar and citric acid again, heat and cool.
01:44
Add 50g of granulated sugar and heat over medium heat, occasionally mix with a rubber spatula and heat to a boil, turn off the heat, cover the pan and let cool for 4 hours.
-
4)
Add rum and mix
02:55
Add rum, mix, place in a storage bottle and chill in the refrigerator for storage.
Point
・ Soak it in water to make it plump so that it can be easily soaked in sweetness.
・ After heating, cool well at room temperature so that the sweetness soaks into the raisins.
・ Although it can be used immediately, it will be more delicious if the sweetness and aroma are stabilized after a few days.
・ Adjust the amount of rum to your liking.
・ Wash the storage jar containing rum raisins and dry it well.
・ Slight sourness tightens the taste.
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