ロールケーキ（チョコレートと抹茶のロールケーキ）｜HidaMari Cookingさんのレシピ書き起こし
HidaMari Cooking Time required : 80minutes
Whole Kyoho Jelly ｜ Coris Cooking Channel's recipe transcription
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Ingredients
- Seedless Kyoho : 1 bunch
- water : 300g
- Granulated sugar : 90g
- Lemon juice : For 1/3 to 1/4 pieces
- Powdered gelatin : 5g
- water : 25g
Time required
20minutes
Procedure
-
1)
Prepare for Kyoho
00:28
Kyoho is washed and peeled, and the peeled skin is put in a hand pan. Wrap the peeled pulp and put it in the refrigerator to cool.
-
2)
Soak powdered gelatin
01:31
Put gelatin powder and 25g of water in a bowl, mix well with a whipper, wrap and leave for 10 minutes to soak.
-
3)
Make syrup
01:50
Add water, granulated sugar, and lemon juice to a hand pan with skin, heat, and heat while mixing.
-
4)
Add gelatin
02:21
When it is lightly fluffy, turn off the heat, add 2 and mix well with a rubber spatula to dissolve the gelatin completely.
-
5)
Strain
02:49
Strain with a colander, put in ice water and mix with a rubber spatula to cool to about 30 ° C. Put it in your favorite container and put it in the refrigerator for 4 hours or more to cool and harden.
-
6)
Put the pulp on it
03:54
When the jelly is cold and hardened, peel it off and put the chilled pulp on it.
Point
・ If Kyoho is cooled in the refrigerator in advance, it will become very taut and easy to peel.
・ By thoroughly dissolving gelatin, the jelly will harden to an appropriate degree when cooled. Be careful as it may not harden if it remains undissolved.
・ If you want to eat as soon as possible, put the container in the tray with ice water and put it in the refrigerator while cooling it well, and the jelly will harden quickly.
・ Kyoho's skin tends to be thrown away, but when it is boiled in water, it turns bright purple and you can enjoy the scent of Kyoho.
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