和え物（きゅうりの梅肉わさび和え）｜料理人 設楽の料理道場さんのレシピ書き起こし
Chef Shitara's cooking dojo Time required : 5minutes
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豆腐プリン｜ ばくばクックさんのレシピ書き起こし
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- 443本
Ingredients
- 絹ごし豆腐 : 1/2丁
- 牛乳 : 200ml
- ラカント : 25g
- ゼラチン : 5g
- 水 : 25ml
Time required
30minutes
Procedure
-
1)
Make silken tofu into a paste
00:00
Crush the silken tofu with a whisk.
-
2)
Add milk
00:00
Add lacanto and milk and mix further.
-
3)
Heat the gelatin
02:19
Mix water and gelatin and heat in a 600W microwave oven for 20 seconds.
-
4)
生地とゼラチンを合わせる
02:57
ゼラチンに豆腐の生地を少しずつ流し入れて、混ぜ合わせる。
-
5)
仕上げる
03:54
Pour the dough into a container while straining it with a tea strainer, wrap it, and cool it in the refrigerator until it hardens.
Point
・ Use a mixer, whisk, whipper, etc. to make tofu into a paste.
・ Always mix gelatin so that the tofu dough does not harden.
・ Use your favorite pudding container.
・ Cool the pudding in the refrigerator for 4 to 6 hours.
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