味噌焼き（ホルモンの辛味噌焼き）｜まかないチャレンジ!さんのレシピ書き起こし
A challenge to sprinkle! Time required : 25minutes
Mizumanju｜Reimu no Tamago de Ryori Channel's Recipe Transcription
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- 231本
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.
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