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50minutes
Put water, egg yolk and salt in a bowl and mix.
Separately, sift the cake flour and cake flour together in a bowl.
Add egg liquid to 2 in 3 portions and mix.
When the whole is put together, knead until it becomes smooth.
生地をラップで包み、室温で40分程寝かせる。
いちごのヘタを切り落とし、1cm角に切る。
ボウルにいちご、片栗粉を入れ、混ぜる。
生地を半分に切り、直径3cmの棒状に伸ばす。
それぞれ2cm幅に切り、直径8cm、厚さ3mmに伸ばす。
生地に砂糖を小さじ1杯弱のせ、いちごを8個程のせる。
半分に折り、綴じ目を摘まんで綴じる。
鍋にお湯を沸かし、7をいれて6～8分程茹でたら完成。
・ It is recommended to cut the dough into 20g pieces.
-Can be stored in the freezer.
・ Because the stretched doughs are easy to stick to each other, dust them firmly.
・ Recommended with sour cream or powdered sugar.
・ When putting the dough in boiling water, mix it gently so that it does not stick to the bottom of the pot.
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