Cacao ! ! ∴∵ゞ(´ω`*) ♪
This time, I made Japanese sweets with transparent agar and ruby chocolate mizu-yokan base.
The season of cherry blossoms is over, but the freshness is perfect for the coming hot season.
[Reference] Azukiyado [How to make the secret of Japanese sweets craftsman] Japanese sweets
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I found your method of making it with agar to be very helpful.
Thank you very much!
0:00 Introduction
0:18 Nishikiyokan with Cherry Blossoms
3:56 Cherry Blossom and Ruby Chocolate Mizu Yokan
7:48 Tasting
8:54 Cacao notes (failures)
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Kingyokukan with Cherry Blossoms
[Ingredients]
Ito agar: 6g
Water: 400g
Granulated sugar: 280g
Sugar candy: 30g
Salted cherry blossoms: appropriate amount
[How to make] 1.
1. Remove the salt from the pickled cherry blossoms.
2. Cut the thread agar and return it with water, drain well and wipe off the water with paper, it was around 72g.
3. Put the agar and water in a pot and heat it to dissolve it completely. It is very difficult to dissolve, so dissolve it thoroughly.
Add the granulated sugar and syrup and dissolve thoroughly. Once dissolved, do not boil too much. Boil it down a little over low heat.
Put the cherry blossoms in a 70x30 celluloid with plastic wrap and fill it halfway. Spread out the cherry blossoms and let them harden a little, then pour in another half of the mixture and fill to about the eighth.
6. Place in the refrigerator to harden.
Cherry Blossom and Ruby Chocolate Mizu Yokan
[Ingredients]
A - Water: 400
A - Powdered agar: 4g
A - Cherry bean paste: 320g
Ruby chocolate: 160g
Salt: 1g
Cherry blossom syrup: 40g
[How to make].
1. Put A in a pan and leave for 30 minutes.
Dissolve the agar and add the ruby chocolate.
Pour in the bean jam and salt and let it dissolve.
When the sauce melts and comes to a boil, reduce the heat to low and simmer for about 5 minutes.
Remove from heat, pour the dough into a mold, and refrigerate until firm.
Cherry red bean paste 500g
This is from a different maker than the one in the video, but they are almost the same.
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Cherry blossoms pickled in salt / 60g TOMIZ/cuoca
(This is from a different maker than the one in the video, but they are almost the same.
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MONIN Sakura syrup 250ml
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Ruby chocolate 100g
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Ruby chocolate 1.5kg
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Silicon whipper TOMIZ
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Cassette stove
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
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Kitchen scissors
Toribe Seisakusho Kitchen Spatter KS-203
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2 авг 2024
