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Mizumanju｜Reimu no Tamago de Ryori Channel's Recipe Transcription

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霊夢のたまごでお料理ちゃんねる

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Ingredients

(A) Mizumanju flour : 40g
(A)グラニュー糖 : 90g
水 : 320g
こしあん : 100g〜150g

Time required

30minutes

Procedure

1) Prepare the bean paste 00:58
Wrap the bean paste in kitchen paper and leave it overnight to remove water.
Separate 10 to 15g and roll.
Cover with plastic wrap and put in the refrigerator.
2) Make dough 01:34
Put (A) in a small pot and mix.
Add water in 3 portions and mix well to avoid lumps each time.
Put on low medium heat, mix well from the bottom of the pot and heat for about 3 minutes.
3) Put the dough in the tray and let it cool. 02:17
Insert 2 to half the height of the tray.
Put 1 in.
Insert the remaining 2.
Cover with plastic wrap and chill in the refrigerator for about 3 hours to harden.
4) 盛り付ける 02:48
トレーから水まんじゅうを取り外してお皿に乗せる。

Point

・ The best recipe for mizu manju in summer.
・ Wrap the bean paste in kitchen paper in advance and leave it overnight.
・ Tap water may be used as a substitute for water.
・ Amount for 10 mizu manju.
・ The time required to cool and harden in the refrigerator is not included in the required time.
・ In step 4, using a toothpick makes it easier to remove the mizu manju from the tray.