【49】粉寒天で簡単！水ようかん（レシピあり）●How to Make Easy Jiggly Bean Jelly with Agar Agar Powder

【49】粉寒天で簡単！水ようかん（レシピあり）●How to Make Easy Jiggly Bean Jelly with Agar Agar Powder

2g agar agar powder 400c water 80g granulated sugar 300g strained bean paste I am going to show you how to make “mizuyokan,” Japanese bean jelly using agar agar powder. Complete with just a pot. Easy! Actually this is not an authentic way to make mizuyokan. But this recipe is enough for homemade and truly delicious. Mix gently. It has got boiled. You don’t have to keep mixing. Turn down the heat. Dissolve the agar agar powder completely. It will take for about 30 seconds. Add granulated sugar. Mix and dissolve the sugar. Mix and dissolve well about 30 seconds after boiling. Add strained bean paste. Umm, it sticks! Take care of yourself when you add a chunk of bean paste. If the bean paste is sweet, you should probably use less sugar. It should be better to microwave strained bean paste beforehand to dissolve quickly. Today I didn’t microwave, but I recommend to do so. Come on, hurry up! It has got boiled. Wait for about 30 seconds. Turn down the heat. Cool the bottom of the pot with water. Don’t pour the paste into a mold while it’s hot yet. Otherwise it takes too much time to solidify the jelly. Also the ingredients could be separated. So, cool the paste until it gets thick, and pour into a mold. Change the water several times. You may want to say “what about iced water?” But the temperature drops rapidly and it becomes a lump. Take your time. The water tends to get hotter at the top, so mix it by hand. I am an impatient person. Be patient.. This is the most important point to cook bean jelly. Let’s prepare a mold. An inner frame is useful. Prepare another plastic case slightly larger than the mold. Getting thick. As warm as skin temprature. water and ice Cool and solidify in the room first to prevent separation. We can purchase mizuyokan in the market, but I think they are not soft nor taste good. Probably because it is difficult to handle if it is too soft. If you make it by hand, you can make it very soft. A homemade mizuyokan melts in your mouth! Leave it until it is solidified. 10 minutes later It has been solidified. Put plastic wrap on it. Cool in the fridge. Several hours later Completely cold. Oops. So slippery. You can cut the jelly with a knife. But you should use a spatura to move the jelly not to tear it. Looks nice. Cold brew “Kagabo Tea” Let’s eat! Cool and delicious. It melts in my mouth… Mouthwatering bean jelly. Does it look firm? It is because of agar agar powder. Cannot explain well! Just try it! Take it easy.

このレシピはblogにも載せています。
和菓子　ふく
https://wagashi-fuku.com/
Instagram ふく
https://www.instagram.com/29.sakura/
粉寒天で水ようかんの作り方
https://wagashi-fuku.com/index.php/2022/07/16/mizuyoukan-2/

●粉寒天で水ようかん
※材料　（流し缶140×110×45）
粉寒天　　　 　　 　2g
水　　　　　　　　400cc
グラニュー糖　　　　80g
こし餡　　　　　　 300g

１．粉寒天と水を鍋に入れ火にかける。沸騰したら30秒ほど軽く沸騰させ粉寒天を煮溶かす。（寒天が溶けていないところへ砂糖を入れると寒天が溶けなくなる。）
２．グラニュー糖を加え再び沸騰させよく溶かす。
３．こし餡を加え煮溶かす。
４．水にあてゆっくり混ぜながら冷やす。熱いまま型に流すと分離する。
５．少しとろみが出て、底を触って人肌になれば型に流し入れ、氷水で冷やす。10分程で表面が固まるので、ラップをして冷蔵庫で冷やしす。

☆型に内枠があると出すのが簡単ですが、なくても型を逆さにしながらカードを隙間に少し差し込み空気を入れると綺麗に出せます。
☆カップに固める場合は、水分を100㏄増やして柔らかくしても良いですね。
☆日持ちは冷蔵で３日。切って置いておくと水分が少しずつ出てくるのでお早めにどうぞ。冷凍不可。

TOMIZ （富澤商店）粉末寒天 / 200g
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%2F00293401%2F

●How to Make Easy Jiggly Bean Jelly with Agar Agar Powder
※Ingredients　 (140×110×45mm container)
2g agar agar powder（粉寒天）
400cc　water
80g 　 granulated sugar
300g　 strained bean paste

Music:DOVA-SYNDROME
向日葵【田中芳典】
I will dance to your music【のる】

#和菓子作り #水ようかん　#JapaneseSweets