南蛮漬け（鶏ササミの南蛮漬け）｜けんますクッキングさんのレシピ書き起こし
Cooking Time required : 30minutes
団子（冷やし白玉団子）｜ coris cookingさんのレシピ書き起こし
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Ingredients
- shiratama flour : 100g
- 水 : 約90ml
Time required
20minutes
Procedure
-
1)
make dumpling dough
00:16
Put the shiratama flour in a bowl.
Add water and mix with a rubber spatula.
Knead the mixture with your fingers until it becomes powdery. -
2)
mold
01:21
Divide 1 into 4 equal parts and round.
-
3)
boil
01:45
Put water (not listed) in a pot and put it on high heat.
When it boils, lower the heat and add 2.
Boil for about 5 minutes and when they float, boil for another 2 minutes.
Take it out and put it in cold water (not listed).
Take a rough fever. -
4)
盛り付ける
03:09
3をお皿に盛る。
きな粉(分量外)と黒蜜(分量外)をかけて完成。
Point
・The amount is equivalent to 4 large shiratama dumplings.
・Make the dumpling dough soft enough to be rolled.
・During step 2, divide each piece into 4 equal pieces of about 48g each.
・Sprinkle your favorite soybean flour (not listed) and brown sugar syrup (not listed).
・You can finish it with red bean paste or ice cream if you like.
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