スポンジケーキ（抹茶のスポンジケーキ）｜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
Mizuyokan｜Transcription of cook kafemaru's recipe
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Ingredients
- water : 200g
- 寒天パウダー : 小さじ1/2
- こしあん : 250g
- 塩 : ひとつまみ
Time required
30minutes
Procedure
-
1)
make agar solution
00:04
Put water and agar powder in a pot.
Mix over medium heat.
Bring to a boil, then reduce heat and simmer for 2 minutes.
Remove from heat. -
2)
make the dough
00:52
Add salt to 1 and mix.
Add strained bean paste and mix.
Let it cool down and take off the rough heat. -
3)
cool and harden
01:37
Pour 2 into a wet mold.
Chill in the refrigerator until solid. -
4)
仕上げる
01:56
型から水ようかんを取り出す。
お好みのサイズに切り分けて完成。
Point
・Basic Mizuyokan recipe.
・Can be made with 4 ingredients.
・We use sweetened strained bean paste.
・A 15cm x 15cm mold is used.
・If you want to make it sweeter, add 1-2 tablespoons of caster sugar.
・During step 3, if you keep stirring until it cools down, the agar liquid and red bean paste will not separate.
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