食パン（あんこの食パン）｜Qiong Cookingさんのレシピ書き起こし
Qiong Cooking Time required : 80minutes
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Makgeolli｜Recipe of Paik's Cuisine
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Ingredients
- Rice : 2kg
- 酵母 : 大さじ1
- 砂糖 : 大さじ1/3
- 麹 : 200g
- (A) Water : 1/2カップ
- (B) Water : 200ml
- （C）水 : 2L
Time required
90minutes
Procedure
-
1)
Sharpen rice
02:31
Put rice in a bowl and gently grind until the water is clear.
Soak the sharpened rice in water for about 1 hour and drain it for about 40 minutes. -
2)
Steam rice
03:59
Put the rice in a steamer, boil it in hot water, and steam it on high heat for 40 minutes.
Steam on low heat for 10 minutes and spread on a tray to cool the heat. -
3)
Culturing yeast
06:07
Add sugar and water (A) to yeast, mix and leave for 6 hours.
-
4)
Mix Jiuqu and water
07:30
Put Jiuqu and water from (B) in a bowl and mix.
-
5)
材料を混ぜる
07:47
別のボウルに米、4、3、（C）の水を入れ、混ぜる。
-
6)
米を発酵させる
08:34
容器に5を入れ、平らにならして蓋をのせる。
24～26℃で、1日1回混ぜながら6日置く。 -
7)
仕上げる
10:13
6を濾し、グラスや容器に入れたら完成。
Point
・ When sharpening rice, quickly discard the first sharpening juice.
・ Cool the heat of rice until it reaches about 30 ℃.
・ The container should be sterilized by boiling in advance.
・ The lid of the container should be lightly placed so that carbon dioxide can be emitted.
・ Wrap may be used instead of the lid.
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