南蛮漬け（鶏となすの南蛮漬け）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 20minutes
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Strawberry Daifuku | Mako Ikeda / Transcription of the recipe by Kurashi, a storage advisor
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Ingredients
- Strawberry : Seven
- 白玉粉 : 120g
- つぶあん : 210g
- 片栗粉 : 適量
- グラニュー糖 : 30g
- 水 : 150ml
Time required
20minutes
Procedure
-
1)
Prepare the strawberries
00:35
Cut off the calyx of the strawberries and wipe off the water.
-
2)
Round the bean paste
00:50
Divide the bean paste into 30g pieces and roll.
-
3)
Melt Shiratamako
01:07
Put Shiratamako and sugar in a heat-resistant bowl.
Add water little by little and mix until smooth. -
4)
餅を作る
01:51
3にラップをかけ、600wの電子レンジで2分加熱をする。
加熱をしたら、全体が均一になるように混ぜる。 -
5)
つぶあんを包む
02:11
バットに片栗粉を敷き、4を入れて全体にまぶす。
7等分にし、平らにしてつぶあんを包んで丸める。 -
6)
仕上げる
02:56
斜めに切れ込みを入れ、いちごを挟んだら完成。
Point
・ It is also recommended to use white bean paste or red bean paste instead of bean paste.
・ It is also recommended to sandwich your favorite fruit instead of strawberries.
・ When making mochi, mix until there are no more grains of Shiratamako.
・ The amount of sugar can be adjusted to your liking.
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