甘酢漬け（オクラの甘辛酢漬け）｜cook kafemaruさんのレシピ書き起こし
cook kafemaru Time required : 8minutes
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いちご大福｜Cooking with Dog さんのレシピ書き起こし
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Ingredients
- 苺 : 6粒
- あん : 150g
- Shiratamako : 100g
- 砂糖 : 大さじ2
- 水 : 95～100ml
- 片栗粉 : 適量
Time required
30minutes
Procedure
-
1)
Cut strawberries
00:15
Cut off the calyx of the strawberries.
-
2)
Wrap the strawberries
00:25
Cut the bean paste in half, divide it into 3 equal parts, and roll them.
Spread the bean paste flat and wrap the whole strawberry. -
3)
Make dough
01:09
Sift the potato starch and spread it on a bat.
Put Shiratamako and sugar in a heat-resistant container and mix. -
4)
水を加える
01:26
水を少しずつ加えながら、ダマが無くなるまで混ぜる。
-
5)
生地を蒸す
01:39
蒸し器は湯気が出るまで温めておく。
4を容器ごと蒸し器に入れ、布巾で包んだ蓋をする。
強火にして15分程蒸し、蒸しあがったら取り出す。 -
6)
Divide the mochi
01:59
Mix the dough evenly and pour into 3 vats.
Sift the potato starch on the mochi and divide into 6 equal parts. -
7)
仕上げる
02:28
生地を丸く広げ、2の全体をしっかりと包んだら完成。
Point
・ Shiratama-ko can be replaced with rice cake flour.
・ If the amount of water is small, the dough will be firmer. ・ If the dough gets cold, it will not stretch well and it will be difficult to wrap the strawberries, so be careful.
・ If you use strawberries that weigh around 15g each, the finish will be beautiful.
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