アイスクリーム（ギリシャヨーグルトとココアパウダーのチョコバナナアイスクリーム）｜まんまるkitchenさんのレシピ書き起こし
Round kitchen Time required : 10minutes
Mizumanju ｜ Coris Cooking Channel's recipe transcription
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Ingredients
- Red bean paste : 20g x 8 balls (approx. 160g)
- Kudzu powder : 50g
- water : 400g
Time required
15minutes
Procedure
-
1)
Mix kudzu powder and water
01:53
Put kudzu powder and water in a hand pan and mix well with a spatula and whipper.
-
2)
Heat on medium heat
02:29
Heat on medium heat and mix well with a spatula. It's OK if it becomes transparent and pops.
-
3)
Put in a cup
03:13
Put about 1/3 in the cup while it is hot. Pour enough water into a flat plate to soak it in about 1/3 of the cup.
-
4)
Put the bean paste on it
04:00
Place the rolled bean paste on it and push it in lightly.
-
5)
cool
04:40
Put the kudzu in the cup for about 8 minutes. Put enough water and a small amount of ice to soak the cup in a flat plate and leave it for 10 minutes.
-
6)
Submerge in ice water to cool
05:00
Put ice and plenty of water in a bowl, immerse the mizu manju in the cold water, and cool it.
Point
・ Weigh 8 pieces of 20g each of red bean paste so that it is easy to roll, roll it up, and put it in the refrigerator to cool it in advance.
・ It is easier to work if you arrange the cups for the mizu manju on a slightly deeper flat plate.
・ Kudzu powder will sink over time, so mix it just before heating.
・ By adding enough water to soak up to about 1/3 of the cup in a flat plate, the heat of the mizu manju will be slightly removed and hardened, and the bean paste will not sink easily when you add the bean paste.
・ When removing from the cup, lightly insert a spoon and inject air into the side of the mizu manju to easily remove it.
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