vol.191【粉寒天で失敗なく作る❗️】上品な甘さ❗️水ようかんの作り方　 Sweet Azuki Bean Jelly

vol.191【粉寒天で失敗なく作る❗️】上品な甘さ❗️水ようかんの作り方　 Sweet Azuki Bean Jelly

#sweetened red-bean paste #dainagon azuki #powder agar #pound mold #mizu-yokan（soft sweet bean jelly or paste） This time, we will make “mizu-yokan” using Dainagon azuki red bean paste. It is a fresh and cool summer confectionery.Using powdered agar is easier to make. “Use recipe No. 160, Homemade sweetened red-bean paste. Of course, you can also use store-bought sweetened red-bean paste.” The main thing to keep in mind when using agar is to chill and harden it so that it does not separate.
Once you know its properties, you will be able to make Japanese sweets using various types of agar. “Use an 18 cm pound mold for chilling and hardening.” Time to enjoy with tea. As I get older, I miss Japanese sweets more and more. (smile) Mizu-yokan is perfect for the coming hot season. Please take a look. Please see to the end. In the second half, please take a look at the 30-second sui-sui column. “Funaya in Ine”, Yoza-gun, Kyoto Prefecture If you want to increase your cooking repertoire, please subscribe to our channel. Mizyokan: Measuring and Preparing Ingredients We will weigh it out. 300 g of sweetened red-bean paste in a bowl. “No.160 “Homemade sweetened red-bean paste”, made with the recipe from the end of last year, is out of the freezer.
Please take a look if you like. You can also use store-bought sweetened red-bean paste.” “If you put it over frozen, there is no problem with quality, use 300 grams.” “Next time, we will use this sweetened red-bean paste to make ‘Ogura Cake’. Please enjoy!” “It’s a petit luxury at Dainagon.” 300g of water in a hand pan. On a separate plate, add 3g of powdered agar agar. “There are three types of agar: stick agar, thread agar, and powdered agar.
Among other things, powdered agar is easy to use, easy and simple.” On a separate plate, 10~20g of top white sugar. “The sweetness of the water yokan is to your taste. Try 10-20 grams of top white sugar and adjust.” On a separate plate, add 1 g. of salt. That’s all for the weigh-in. Mizuyokan (water yokan) Heat properly Place a hand pan of water over medium heat. When it begins to boil, add the agar powder and stir with a wooden spatula for 2 minutes to dissolve. Powdered agar is mainly made from red algae, such as amakusa and ogonori, which are called red algae.Moreover, it has no calories. It is a delightful ingredient that is easy to use at weighing time and in cooking applications. After stirring for 2 minutes, now add the top white sugar and bring to a simmer. Agar was invented in Japan in the early Edo period. The owner of Kyoto’s Fushimi “Minoya” left the remaining “Tokoroten” that was given to the Shimazu lord in the cold outdoors, and after a few days, it turned white. The master who was interested, after researching, completed “Tokoroten dried food” and started selling it. When the white sugar is dissolved, add the mashed sweet bean paste in two batches. “It’s a pun to say that I try not to crush the grains of mashed sweet red-bean paste as much as possible. (Laughs)” Add the second batch of sweetened red-bean paste. Stir gently, bring to a boil, and remove scum. Finally, add salt to dissolve. The salt in red bean paste is to enhance the sweetness.Adding a small amount of salt to the strong sweetness is the key.It strengthens the sweetness while tightening the overall flavor.It is called “kakushi-salt.” “I’ll taste it!” “The sweetness is just right. If you don’t get enough sweetness here, add more fine white sugar.” The next step is to cool and harden this so that it does not separate. Mizyokan: Cooling method that does not cause separation. Prepare water in a bowl and remove rough heat from the water yokan while still in the hand pan. Meanwhile, mist the inside of the mold with water. “Today, the brown-eared bulbul looks very energetic.” “It was a duet of the buzzing of the brown-eared bulbul and the sound of the mist spray. (laughs)” “piyo piyo piyo” Lower the temperature to 40 degrees while stirring with a wooden spatula.The reason for stirring is to prevent sedimentation of the agar powder, which causes separation. Stir constantly. “44 degrees. A little more.” “Piyo Piyo Piyo (It’s about time, isn’t it?)” “Brown-eared bulbul, amazing timing! That’s wild intuition!! I will pour it into the mold.” The temperature at which agar melts is over 90 degrees, and the temperature at which it solidifies is between 40 and 50 degrees.If you understand these well, using agar becomes very easy. After that, lightly smooth the surface and put it in the refrigerator for 3 hours. Mizuyokan: Tasting with green tea. This is a decoration for cool summer sweets. It’s a bamboo mate called Million Bamboo. Since water is applied to the inside of the mold, it can be removed immediately. ”Okay,!” I put the Million Bamboo leaves I mentioned earlier on top. “It’s so smooth and beautiful.” “If you put a little bit of gold leaf on it.” Mizuyokan is complete. ”I’ll enjoy this tasting.” Thank you for watching our recipe video.
I want to make it! looks delicious! If you think so, please press the high rating button! “I was able to make it very easily.” Also, for those who would like to continue to see “HISUI Couple’s SuiSui Recipe”, I would appreciate it if you could subscribe to the channel! It will be encouraging! “It’s an irresistible sweet for anko lovers. The sweetness is just right and it’s delicious.The transparency is also refreshing. This will keep you cool in the summer.” Munch, munch, munch…. The SuiSui column
Let’s enjoy “vessel” In the words of ceramist Rosanjin Kitaoji
“Rosanjin was born in Kamigamo, Kyoto.” There is a famous saying, “The tableware is the kimono of the dish.” Finding your favorite tableware will enrich your eating habits.
“I bought it in Shigaraki. Favorite.” About 1 hour by car from home. There is “Shigaraki”. Yes. Shigaraki ware is famous for raccoon dog figurines. This coffee cup was purchased at a pottery market.
“At the Gojozaka Pottery Market in Kyoto 7 years ago.” Finding a bargain is one way to enjoy choosing a vessel. There are unexpected discoveries when you go to pottery towns and pottery markets. “Vessels” are “the kimono of the dish.” Kimonos that you like should be worn carefully for a long time. It’s usual calculator time. Costing is in progress…. Mizuyokan was ¥221 in total.

#水羊羹 #つぶあん #和菓子 #甘いもの
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第１９１回目のレシピ動画です。
昨年末に仕込んだ『大納言あずき』を使用した
『自家製つぶあん』。
冷凍庫にこの時までちゃんと眠ってくれてまし
た。夏の暑い時期に、この涼果です。
つぶあん(市販のものでOK)と粉寒天で仕上げる
『水ようかん』です。

粉寒天の性質を知ることで, 色んな寒天菓子を
作ることができます。
今回, 寒天に流す型は18cmパウンド型を使用
しました。
ポイントを押さえながら解説していきます。

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■包丁
GLOBAL 日本製
三徳（16cm）3点セット
https://amzn.to/3omtUDj
グリップと刃が一体化していて手入れが簡単！

■18cmパウンド型
https://amzn.to/3f7mr37
焼き菓子パン作りに最適。

■ゴムベラ
ViV ヘラ シリコン スパチュラ ダークレッド
https://amzn.to/3Hlq1VC
赤いゴムベラは耐熱性に優れています。

■ボウル
iwaki(イワキ) 耐熱ガラス ボウル 丸型
https://amzn.to/3MimTvQ
透明なガラスボウルは中身が確認でき大活躍。

¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨

今回の作り手は妻ヒスイです。👩‍🍳
カンタンですので是非一度作ってみてくださいね❗️

生菓子です。冷蔵庫保存で仕上がりから5日以内
にお召し上がりください。
夏場は特に痛むのが早いので注意が必要です。

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□『自家製あんこ』シリーズ動画！
▼『塩豆大福』

▼『普通のぜんざい』

▼『白玉ぜんざい』

▼『小倉ケーキ』

▼『自家製あんこ』

¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨¨

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◾️水ようかん レシピ
‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾
・水　‥‥‥ 300g　
・粉寒天　‥‥‥ 3g　
・上白糖　‥‥‥ 10g〜20g（お好みで調整）
・大納言小豆のつぶあん‥‥ 300g
（市販のつぶあんOK）
・塩　‥‥‥ 1g　

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◾️Red Azuki Bean Jelly Recipe
‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾
・ Water ‥‥‥ 300g
・ Powdered agar ‥‥‥ 3g
・ Johakuto ‥‥‥ 10g ~ 20g (Please adjust to your liking)
・ Dainagon azuki bean paste‥‥ 300g
(commercially available bean paste is OK)
・ Salt ‥‥‥ 1g

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ヒスイの『焼き菓子』レシピ
‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾
『バスク風チーズケーキ』
▶︎https://youtu.be/VkHngisOA60
『チョコバスク風チーズケーキ』
▶︎https://youtu.be/XqHz10bB8Uo
『NYチーズケーキ』
▶︎https://youtu.be/RoLoxuzFBAU
『マーブルキャラメルパウンドケーキ』
▶︎https://youtu.be/MrtfLAjx5Pg
『ウィークエンドシトロン』
▶︎https://youtu.be/cxaTmCFoCtQ
『あまおうのロールケーキ』
▶︎https://youtu.be/aNsRJ3rj9_8
『かぼちゃのタルト』
▶︎https://youtu.be/cLyNaP6MLDs　
『スイートポテト』
▶︎https://youtu.be/Suui5t-dxhQ
『チョコレートエクレア』
▶︎https://youtu.be/Tf77fL3n4vQ
『おとなのブラウニー』
▶︎https://youtu.be/e1WLzBhHOFQ
『濃厚くちどけガトーショコラ』
▶︎https://youtu.be/ZPhKY91ZBpU
『NYスタイルWチョコチップクッキー』
▶︎https://youtu.be/lhq0hLVLpM8

＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿
ヒスイの『生菓子』レシピ
‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾
『レアチーズケーキ』
▶︎https://youtu.be/p2vHE8NU-qk
『いちごのテリーヌ』
▶︎https://youtu.be/RSsHI5gutRw
『パンナコッタ』
▶︎https://youtu.be/hYQ-GgqFftA
『カスタードプリン』
▶︎https://youtu.be/EtRt6qMU7gU
『かぼちゃのプリン』
▶︎https://youtu.be/VndKYWf6uqI
『おとなのショコラムース 』
▶︎https://youtu.be/42jDBnqgMzk
『本格ティラミス』
▶︎https://youtu.be/_hli4UWYdGg
『テリーヌ・ショコラ』
▶︎https://youtu.be/5KtUJ9K3uys
『オレンジガナッシュトリュフ』
▶︎https://youtu.be/cR_z8DXl6UU
『生チョコもち』
▶︎https://youtu.be/oKAEQEUGpAI

＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿
ヒスイの『和菓子』レシピ
‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾
『自家製あんこ』
▶︎https://youtu.be/nREtBros8ZE
『大納言つぶあん』
▶︎https://youtu.be/_20MW_wwE0I
『普通のぜんざい』
▶︎https://youtu.be/sTvlyFwxt_U
『小倉ケーキ』
▶︎https://youtu.be/7NmPNseGQ5c
『宇治抹茶のパウンドケーキ』
▶︎https://youtu.be/QFABjUBnsAQ
『塩豆大福』
▶︎https://youtu.be/jvNmEUxdy0w
『葛餅』
▶︎https://youtu.be/D7nly2QISBs
『わらび餅』
▶︎https://youtu.be/ME78z5m-lq0

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ヒスイの『アイスクリーム』レシピ
‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾
『基本のバニラアイスクリーム』
▶︎https://youtu.be/BlHynzoJZW8
『チョコレートアイスクリーム』
▶︎https://youtu.be/oN6aGr2hJpY
『苺のアイスクリーム』
▶︎https://youtu.be/u-TitzvhE88

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◾️Video Chapters　　
‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾
0:00 『水ようかん』はこんなレシピ
1:00　食材の準備と計量
2:08　適切な火入れ
4:40　分離させない冷却方法
5:57　緑茶とともに試食
7:13　すいすいコラム
7:51　今回の『水ようかん』は一体いくらで
作れるの？

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夫婦二人三脚で動画をひとつひとつ丁寧に作る事
を心がけています。
分からないことがあれば、 お気軽にコメント欄に
メッセージをいただければと思います。
よろしくお願いします。🙇‍♀️🙇

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