砂糖不使用とは思えない美味しさ！血糖値の上昇が緩やかで体にやさしい自家製あんこ

砂糖不使用とは思えない美味しさ！血糖値の上昇が緩やかで体にやさしい自家製あんこ

Mild sweet mirin anko this time I’ll show you how to make homemade red bean paste that’s sweetened with mirin that doesn’t use sugar.It ‘s a sweet red bean paste that’s mildly sweet and gentle on the body, causing a gradual rise in blood sugar levels.I’ll also explain in detail the key points to avoid making mistakes, so be sure to watch until the end. Please take a look. This channel provides seasonal dishes that are good for the body and useful information for daily life. If you are interested, please press the good button and subscribe to the channel. First , prepare the adzuki beans.This time, we will use 200g of adzuki beans.Next , we will wash the adzuki beans, but it is difficult for adzuki beans to absorb water through the skin, so it absorbs water from the white part of the eyes . The part is cold If it comes into contact with hot water, it will tighten and become difficult to absorb water, so be sure to rinse it quickly by pouring hot water over it.After this, you will use hot water to strain the azuki beans, so I think it’s a good idea to boil a lot of water. Just mix it gently and the dirt will come off.Put the washed azuki beans in hot water, turn the heat on high and wait for it to boil again.When it boils, add 1 cup of cold water here.Pour the cold water and adjust the temperature of the hot water. all at once By lowering the temperature to 100%, the surface heat is temporarily suppressed, allowing even hard-skinned azuki beans to be cooked evenly.When the beans come to a boil again, continue boiling for 10 minutes.After 10 minutes, the broth has changed color.Boiled azuki beans Pour the beans into a colander and remove the bitterness. By cutting the astringents, the astringency and bitterness of the azuki beans are removed and the bean paste has a refreshing flavor.However , the broth after the astringent removal removes the astringency and bitterness of the azuki beans. Contains ingredients If you want to get the nutrients together with the red bean paste, you don’t have to cut the astringent, but this time we will make a less sweet red bean paste, so it may be more astringent than regular sweet red bean paste. can be The strength of the lye may vary depending on the astringent beans, so feel free to cut the astringency or not.Even if you cut the astringency, you can still enjoy the active ingredients by drinking it as azuki tea. Azuki tea has the effect of making it difficult to raise blood sugar levels when combined with sweets during snack time. It can be stored in the refrigerator for 3 to 4 days, so don’t throw it away. Try using it. Pour water into the pot with the azuki beans. Add 3 cups. Heat and wait until it boils. Once it boils, turn the heat down to low and simmer for about 40 to 60 minutes. If the water decreases while boiling and you can see the surface of the red beans, add more water. I boiled it for 45 minutes, adding water once halfway through. However, the surface of the red beans was slightly exposed. Well… Check the hardness of the azuki beans.If they are soft enough to crush easily with your fingers without applying any force, then it’s OK.The boiling time is just a guideline, so adjust it depending on the hardness of the azuki beans. Please add mirin here. I recommend making it with real mirin as much as possible.This time , I will make it with 350ml of mirin to make it less sweet.If you want to use it as a sweet such as shiruko or daifuku, you may feel that it is not sweet enough, so I use 500ml of mirin. If you add about ml of mirin, it will become very sweet. Boil it down until all the water is gone. When the lye comes out, scoop it up with a ladle. Boil it down, stirring occasionally to prevent it from burning on the bottom of the pan . At this time, the alcohol in the mirin will also be released. It’s been about 10 minutes. Move the wooden spoon and it’s OK if the water evaporates until you can see the bottom of the pot. It will harden as it cools, so leave it a little loose. Adjust the amount of mashing of the azuki beans to your preference, but this time it’s 60%. How much? If you add salt, the azuki beans will become hard and difficult to mash, so do this before adding salt.Finally, add 1/3 teaspoon of salt.Add a little more salt to give it a nice sweetness. It complements well Once mixed, transfer it to a storage container.It is also important to eat the red bean paste as it is without straining it.The dietary fiber contained in the red bean skin has the effect of suppressing the rise in blood sugar levels, so it is less likely to be a burden on the body. The result is The red bean paste will last for about a week in the refrigerator.It can be frozen for a month, so if you make a large quantity, it’s convenient to divide it into portions and store it.I’ll try it with kirimochi.Azuki beans are medicine. When taken as a meal, it is said to be a medicine for the kidneys. Mirin cleanses waste products from the body, purifies the blood, and reduces swelling. Mirin is said to be a low-GI seasoning with a low GI value, which is an indicator of how quickly blood sugar levels rise, so it is better than red bean paste, which is full of sugar. You can enjoy it without feeling guilty. I’ll try it with just the red bean paste.It has a gentle sweetness and you can feel the richness of the mirin, which is delicious.It has a lot of salt, so the sweetness really stands out.The taste is not addictive, and it has a lot of flavor, such as oshiruko, dorayaki, and kian butter toast. vinegar It seems like it could be used in desserts.I’ll also introduce some emergency measures if you try making oshiruko or something and find that you want it to be a little sweeter.The easiest thing to do is to mix it with a sweetener such as honey, or use mirin to enhance the sweetness. If you want, make boiled mirin and mix it with red bean paste.This time, I will sweeten 150g of red bean paste.Put 3.5 tablespoons of mirin (approximately 50ml) in a pot and bring to a boil. Boil for about 30 seconds and add alcohol. fly If you are using 100ml of mirin , increase the boiling time depending on the amount of mirin , such as 1 minute. Add the red bean paste and mix. After that, boil until it reaches your desired consistency. Add honey etc. It is easy to adjust the sweetness of Sudake, but being able to adjust the firmness while removing moisture may be useful when making Daifuku or Ohagi, or when you want to make firmer Anko.A gentle sweetness made without using sugar. Mirin Anko What do you think? Thanks to mirin , you can enjoy the same richness and gentle sweetness as regular red bean paste without using sugar. It ‘s very easy, so please give it a try. Thank you for watching until the end . Thank you [Mirin Anko] 200g of red beans 350ml of mirin (500ml if you want it sweeter) 1/3 teaspoon of salt Water Double the amount of red beans (for bitterness) Water 600ml (for simmering) Water 200ml (cold water to add when boiling)

今回は身体に優しいみりんあんこの作り方をご紹介しました。

あずきは体に良く栄養満点で太りにくい食べ物です。
みりんで甘味をつけることで、血糖値が上がりにくく体に優しいスイーツになりますよ♪

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【分量】
小豆　200ｇ
みりん　350ｇ

水　小豆の倍量(渋きり用)
水　600ml(煮込み用)
水　200ml(沸騰時に入れる冷水)

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00:00　オープニング
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08:29　甘さが足りない時の応急処置
10:15　分量一覧

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#あんこ
#みりんあんこ
#太らない
#簡単レシピ
#作り方
#砂糖不使用
#砂糖なし
#japanese desserts