【44】お酢と重曹の化学反応でふっくら黒糖蒸しぱん【がんづき】●How to Make Japanese Steamed Brown Sugar Bread

【44】お酢と重曹の化学反応でふっくら黒糖蒸しぱん【がんづき】●How to Make Japanese Steamed Brown Sugar Bread

Today I would like to show you how to make Ganzuki, Japanese steamed cake. Ganzuki is from Tohoku area in Japan. We use black sugar. When you mix vinegar and baking soda, It foams by chemical reaction. This chemical reaction can be used for cleaning too! Ganzuki rises by this chemical reaction. Interesting. First, I have to clean! haha The meaning of Ganzuki (Japanese letter 雁月) is The sesame on top looks wild goose (雁), and the round shape is symbol of the moon (月). So elegant, isn’t it? Brown sugar grains must be dissolved. If there are large clumps, let them dissolved in this way. Dissolve by boiling. Put out the fire and check to see if it has dissolved. Looks okay. Weigh it and make it 230g. If there is not enough, you can ajust later. Add water for shortage. Rinse the pan to use up leftovers. 230g, perfect. Leave it until it gets cold. Next, I prepare the mold. I got this sieve from 100 yen shop. The bottom is made of mesh, so it’s perfect for steamed bread. A usual sieve works enough. If you use a usual sieve, prepare either wet cloth or cooking paper to prevent the dough from flowing out. My sieve is R16cm H4.5cm but the steam bread will be risen H6cm. Looks like the height is not enough. So I am making paper band with 7cm width. Make a circle piece for the bottom. Apply vegetable oil on the side wall so that you can adhere the paper band easily. Apply to the part where the paper overlaps too. Once more! Done! This time I need a big steamer. This is what I often use in my class. Place a grid to prevent the bottom from getting wet. Now it’s time to make hot water for steaming. Sieve together. Other ingredients Crack an egg. Beat it. black sugar water honey vegetable oil vinegar Add sieved flour and baking soda. Stir vigorously. The dough is foaming because of the chemical reaction. Stir until there are no lumps. Poping! Good! Pour into mold immediately. At last Sprinkle with sesame seeds. It represents a crowd of wild goose. Wrap the lid with a cloth to prevent dew from falling on the steamed cake. High heat 30 minutes 30 minutes have passed. Risen very well! Smells sweet and gentle. Leave it until it gets cold. Fluffy. Still warm. Put a wet cloth. It got cold. Let’s cut it. Vinegar is acidic and baking soda is alkaline. They are neutralized and eliminates the sour taste of vinegar. Science is amazing… Risen well. Plenty of sesame seeds. I like this kind of simple sweets. Looks delicious! Bon appetit~~ So fluffy Fluffy and moist. Gently sweet. There is no vinegar flavor. Interesting. Thank you for watching my video!

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和菓子　ふく
https://wagashi-fuku.com/
Instagram ふく
https://www.instagram.com/29.sakura/
がんづきの作り方
https://wagashi-fuku.com/index.php/2022/05/27/ganzuki/

●がんづき
材料　　出来上がり約直径１６㎝高さ６㎝ぐらい
黒糖　　　　　　　　　130ｇ
水　　　　　　　　　　120㏄
卵　　　　　　　　　　　1個
蜂蜜　　　　　　　大1（21g）
サラダ油　　　　　大1（12g）
酢　　　　　　　　　　　50㏄
薄力粉　　　　　　　 　150g
重曹　　　　　　　大1/2（6g）
黒ゴマ　　　　　　　　　大1/2

１．鍋に水と黒糖を入れ煮溶かし230ｇにし（足りなければ水を加える）、冷ましておく。
２．ふるい、又はザルにぴったりとクッキングシートを敷いておく。この写真のふるいは直径16㎝高さ4.5㎝で、生地はそれ以上に膨らむので側面の紙の幅を7㎝にしています。直径20センチのふるいなどでも作れます。（紙は少量のサラダ油でつけると良い）
３．ボールに卵を割り入れホイッパーでよく混ぜ、１、蜂蜜、サラダ油、酢の順に入れよく混ぜる。
４．薄力粉と重曹を合わせてふるったものを3に加え、ホイッパーでなめらかに混ぜる。型に流し表面にゴマをふり、蓋に露取り布巾をかけ蒸し器で30分蒸す。（粉を合わせたらブクブクと発泡するので、できるだけ早く蒸す。）
※蒸し器の中棚に網や割りばしなどを敷いて型の底がびちょびちょにならないようにすると良い。
５．網に取り、少し冷めたら型から外し濡れ布巾をかけて冷ます。
※常温３日。冷蔵・冷凍可。

TOMIZ cuoca（富澤商店・クオカ）八重山本黒糖 / 200g 茶色い砂糖 黒砂糖
https://af.moshimo.com/af/c/click?a_id=2642303&p_id=54&pc_id=54&pl_id=27059&url=https%3A%2F%2Fitem.rakuten.co.jp%2Ftomizawa%2F00556101%2F

●How to Make Japanese Steamed Brown Sugar Bread
※Ingredients 　（diameter 16cm height 6cm）
130g　 brown sugar
120㏄　 water
1 piece egg
1 tbsp honey
1 tbsp vegetable oil
50cc vinegar
150g　 cake flour
1/2 tbsp baking soda
1/2 tbsp black sesame

Music:DOVA-SYNDROME
Morning Jingle　【KK】
Train 【MATSU】
本当の宝物【田中　芳典】

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