和え物（きゅうりの梅肉わさび和え）｜料理人 設楽の料理道場さんのレシピ書き起こし
Chef Shitara's cooking dojo Time required : 5minutes
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Tofu dumpling | Umama Cooking [sugar restriction diet support channel]'s recipe transcription
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Ingredients
- Silken tofu : 150g
- (A)微粉おからパウダー : 15g
- (A)片栗粉 : 10g
- (A)甘味料(ラカント) : 20g
- (A)水 : 20ml
- オオバコ : 3g
- きな粉 : 10g
- 黒蜜 : 10g
Time required
20minutes
Procedure
-
1)
Make dough
00:37
Put silken tofu in a bowl and mix with a whisk until smooth.
When it becomes smooth, mix it with a spatula to crush it.
Add (A) and mix until sticky and cohesive.
Finally, add the plantain and mix. -
2)
Mold
02:32
Wet your hands with water, roll the dough from 1 to flatten it, and dent the center.
After molding, put it on the bat. -
3)
boil
03:12
Put hot water in a pan and set to medium heat.
Add 2 and when the dumplings come up, boil for 1 minute and 30 seconds.
After boiling, transfer to a bowl of water and let cool. -
4)
仕上げる
04:06
皿に3を盛り、きな粉、黒蜜をかけ、完成。
Point
・ By adding tofu instead of shiratama-ko, it has a soft texture that melts. Carbohydrates can also be significantly suppressed.
・ You do not have to drain the tofu. Silken tofu is recommended for tofu so that it will be as smooth as possible. When mixing tofu, it may have a slight graininess.
・ It is good if the dough is put together in step 1 and the dumplings are easy to mold.
・ If you put water on your hands in step 2, it will be easier to mold.
・ When boiling dumplings, boil them in a lightly boiled state. It is delicious even if you eat it in a boiled state.
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