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Sakura no Mizuyokan ｜ Coris Cooking Channel's recipe transcription

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coris cooking

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Ingredients

water : 300g
Powder agar : 2g
Granulated sugar : 60g
Cherry bean paste : 210g
Waste powder : 3g
Water (for mixing with waste powder) : 25g
water : 20g
Sakura liqueur (liquor) : 5g

Time required

25minutes

Procedure

1) Mix water and powdered agar and heat 00:10
Put water and powdered agar in a hand pan and mix with a whipper. Heat over medium heat while mixing with a rubber spatula, and when it boils, reduce the heat to low and heat for 1 minute while mixing with a rubber spatula. Turn off the fire.
2) Add granulated sugar 01:03
Add granulated sugar, heat over medium heat, mix with a rubber spatula, heat and turn off the heat as soon as it boils.
3) Add cherry bean paste and heat 01:26
Add the red bean paste and mix with a rubber spatula. When the red bean paste is familiar to some extent, heat it over medium heat. Heat while mixing with a rubber spatula and turn off the heat as soon as it boils.
4) Add mixed waste powder and water 02:03
Mix again just before adding the pre-mixed scrap powder and water to 3. Add the powdered water while mixing 3 with a whipper. After adding, heat over medium heat while mixing with a rubber spatula, and when it boils, turn off the heat.
5) Add water and cherry liqueur 03:00
Add water and mix with a rubber spatula, then add cherry liqueur and mix with a rubber spatula.
6) Turn on the chilled tromi 03:25
Place in ice water and mix well with a rubber spatula to cool. When a little toromi comes along (about 30-40 ° C), pour it into a tapper.
7) Leave until solidified and cool 03:59
Leave it at room temperature until it hardens. When it hardens, put it in the refrigerator and cool it well. Cut to the size you like and complete.

Point

・ After boiling, cook over low heat to completely melt the agar.
・ Cool the bean paste lightly to prevent it from settling. If it is too cold and hardened to the point where it cannot be poured, heat it again with a rubber spatula and heat it lightly.
・ It depends on the cooling temperature, but if it is left at room temperature until it hardens, it will harden immediately if it is cooled properly.
・ This time, I poured it into a tapper, but it looks good if I make it by pouring it into a cup or a container of your choice.