#dessert #Sweets #Appearance #Over 10,000 views

豆腐もち | 和菓子お兄さん【タダヒロのお菓子作り】さんのレシピ書き起こし

お気に入りに追加

和菓子お兄さん【タダヒロのお菓子作り】

Number of Subscribers: 23.9万人
Number of View: 2,982.2万回
Number of Videos: 529本

Ingredients

Silken tofu : 150g
Potato starch (for kinako dough) : 30g
sugar : 15g
Kinako : 少々
Black honey : 少々
片栗粉(磯辺焼き生地用) : 45g
soy sauce : 18g
Shredded Nori Laver : 少々
Sesame oil : 少々

Time required

30minutes

Procedure

1) (Kinako mochi) Make dough 01:03
Open the tofu in a bowl and drain with cooking paper.
Crush with a whisk and strain with a strainer.
Add potato starch while sieving and mix with a rubber spatula until smooth.
Add sugar and mix.
2) (Kinako mochi) Heat and mix the dough. 03:41
Heat in a 500w range for 1 and a half minutes without wrapping. (First time)
Mix so that the mass blends in. (First time)
Heat again at 500w for 1 and a half minutes. (Second time)
Mix to blend in. (Second time)
Heat again at 500w for 1 minute. (Third time)
Mix with a rubber spatula as if kneading. (Third time)
3) (Kinako rice cake) Form and finish 05:46
Put the mochi in cold water, cool it, and cut it into pieces of your choice.
Finally, sprinkle with soybean flour and black honey.
4) (磯辺焼き)生地を作る 07:07
1と同じように豆腐を濾し、片栗粉と醤油を加えて混ぜ合わせる。
5) (磯辺焼き)加熱し、生地を混ぜる 09:01
2と同じ手順で3回加熱し、3回混ぜる。
※3回目の加熱時間は1分半加熱する。
6) (磯辺焼き)形成し、仕上げる 10:23
3と同じように冷やしながら形成し、お好みで刻み海苔とごま油を振りかける。

Point

・ The amount of tofu kinako mochi or isobe-yaki. If you want to make both, double 300g.
・ The finer the mesh of the strainer, the smoother the finish.
・ 15g of sugar for soybean flour is 1 tablespoon.
・ The third overheating time is 1 minute for kinako mochi. Heat Isobe-yaki for one and a half minutes.
・ If the process of heating and mixing is repeated multiple times, it will be harder for lumps to remain, so the smoothness will increase.
・