パウンドケーキ（米のチョコレートパウンドケーキ）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 60minutes
Mizumanju ｜ Tenu Kitchen's recipe transcription
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Ingredients
- ☆ Potato starch : 5 tbsp
- ☆ Sugar : 3 tbsp
- ☆ Water : 350cc
- Anko : Appropriate amount
Time required
10minutes
Procedure
-
1)
Put ingredients other than red bean paste in a small pot and mix while heating.
00:36
Put the ingredients marked with a star in a small pot, mix with a whisk, heat on low heat, and continue mixing with a rubber spatula.
-
2)
Extinguish the fire when it becomes transparent
01:23
When it gradually hardens and becomes transparent, extinguish the fire.
-
3)
Put the ingredients and red bean paste in a container
01:26
Put 2) in a container, put the bean paste in the middle, and put 2) on it.
-
4)
Refrigerate
02:04
Cool it in the refrigerator for about 30 minutes and you're done.
Point
・ If you have red bean paste, you can use the ingredients you have at home, so it's a very easy recipe.
・ Puru Puru mochi and red bean paste with moderate sweetness are exquisite.
・ In step 3), do it quickly while it is hot. I used an ice maker that makes round ice that I bought for 100 yen this time, but any small container in my house is fine.
・ If the container is wet first, it will be easier to take it out after it is finished.
・ In step 4), the cooling time is a guide. If you cool it too much, it will become hard and whitish, so if you cool it, eat it as soon as possible. You may chill it by immersing it in ice water.
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