２種類【黒蜜の作り方】この黒蜜 レシピは固まらない！黒蜜 お菓子にも最適です。

２種類【黒蜜の作り方】この黒蜜 レシピは固まらない！黒蜜 お菓子にも最適です。

This brown sugar syrup won’t get hard! If you keep it in stock, it will make all kinds of snacks even more delicious! I think powdered brown sugar is easy to use at home. First of all, I’m going to use 100% brown sugar. Water, 100ml Brown sugar, 100g Please stir. Now add about half a teaspoon of black vinegar (don’t shake (lol)) and turn the heat to very low. Do not stir at this point. When it comes to a boil, you’ll want to stir it, but don’t. It’s a very low flame. ⤴⤴⤴ Be careful not to get the pot dirty when it starts to boil… let it simmer quietly. In this state , simmer over very low heat for about 8 minutes to 10 minutes depending on the situation. Move gently here too. Once the fever has subsided… I put a spoon into it for the first time and remove the scum. If there is no harshness, it is fine as is. Cool naturally. Another one…Brown sugar syrup (refreshing type) and soft sugar…It has a gentler aroma and mellower sugar than brown sugar.Hello , I’m Hiro^^ This channel is all about natural and simple! Introducing subtraction dishes. If you are interested, please subscribe to the channel and click the bell mark:-) Honwaka sugar (or even cane sugar), 50g brown sugar, 50g water, 100ml , and vinegar, about half a teaspoon. Why do we use vinegar? ? When you add vinegar = acid and heat it… it turns from sucrose to invert sugar! Apparently, invert sugar absorbs moisture from the air and dissolves! In other words, it seems that it is difficult for the candy to become sticky easily… (^^ As expected , do not stir at this point either! Please maintain this state (after heating) . Why should you not stir? Well… If you are interested, please read the summary section. (It’s a bit confusing (^^ゞ) This refreshing brown sugar syrup… Please steep it for about 10 minutes. Ideally, the skin around the pot should be as clean as possible. (You don’t need to remove the scum if possible.) It’s okay to move it as long as it cools down. Now, use the 100% brown sugar you made earlier. Once the honey has completely cooled down, use a fine-mesh tea strainer if you can. 🙂 If possible , it is best to store it in a pottery or bottle. It’s from the day before. Oh, it tastes just right (^^♪ It “thickens” when it cools down (^^ It becomes viscous (sooty)) It’s simple, but… how well it boils down is also important… 🙂 It’s delicious, I recommend it! I guess it’s time for this. It’s been a long time since I’ve had a reward (lol) Well, I’m going to go with the refreshing black sugar syrup. The scent is a bit mellow. , I guess it’s a mild honey. No, this one goes well with sugary ice cream… No, it suddenly has a Japanese taste, it’s too good (^^ Why isn’t it 100 points? ?You might end up eating too much of the other one (lol) , but it’s the warabi mochi that I introduced last time! This is brown sugar syrup that has been stored in the refrigerator for about two weeks~ Yeah, it hasn’t crystallized ^^ Thank you until the end. I’m happy if you subscribe to the channel and click the bell mark 🙂

今回は【黒蜜の作り方】黒蜜 レシピです。
しかも、この黒蜜の作り方は固まらない！黒蜜サラサラです。
黒蜜 お菓子にも最適なアレンジレシピです。
前回のわらび餅の黒蜜にもぴったり！
ただ、意外に煮つめ加減が難しい。
ぜひ、お試しくださいね (^^)
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ここだけ！　
🍃里山【季節の料理】ひろの時間

✅超低温 マイナス60℃！　
手打ち蕎麦はコチラ↓
【公式】https://hanaika.base.shop/items/66128487
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🍂【ひろの時間】
実際に私も購入、使用しているもの

今回、使用のホーロー手鍋
https://amzn.to/4dWqrB5

✅主な食材↓
100％本わらび粉
https://amzn.to/3UNJ7Lz
分級片栗粉
https://amzn.to/4dA62BE
沖縄の海水塩、美ら海育ち
https://amzn.to/3JrCbxf
いろいろ黒糖
https://amzn.to/4anDmbZ
ほんわか糖
https://amzn.to/4anj2Yb
天然羅臼昆布　だし用
https://amzn.to/449rl8P
天極堂 吉野本葛
https://amzn.to/3Urlur1
内堀醸造 臨醐山黒酢
https://amzn.to/4cZdyFT
坂本のくろず
https://amzn.to/3Uqjoss
相生の古式本みりん
https://amzn.to/4b6HQol
生麴 冷凍(塩麴・醬油麴・甘酒)
https://amzn.to/3QcEWWS

✅主な調理器具↓
日本製業務用スライスくん
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日本製ステンレス雪平鍋
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日本製ホーロー容器(ぬか漬けなど)
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ステンレス流し缶18㎝
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グリーンパン玉子焼き器
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セラミック フライパン
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鉄フライパン20㎝
https://amzn.to/3Ua7Urw
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🍂関連の動画
https://youtu.be/E-ili-drEus

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🌿今回～おおよその分量～
『1つ目の黒蜜』
・水、100㎖
・黒糖、100g
・酢、小さじ半分ぐらい

『２つ目の黒蜜』
・水、100㎖
・黒糖、50g
・ほんわか糖、50g
・酢、小さじ半分ぐらい

※砂糖の結晶化とは!?
一度溶けた砂糖が核となる物質にくっついて再度固まることです。
沸騰したお湯に砂糖を溶かして冷まし、核となる砂糖の塊を入れると、
砂糖の結晶が作られます。
結晶化した砂糖の塊は、砂糖液の中で放置するとどんどん大きくなります。
さらに詳しくは↓
https://www.cotta.jp/special/article/?p=15955
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0:00この黒蜜は９９点
0:42まずは黒糖100％でいきます。
1:37ここで、かき混ぜないでください。
2:07静かに煮つめていきます。
2:41自然に冷ます。
4:19この状態を保ってください。
5:29完全に冷めたら…
6:24これは前日のもの。
7:39いや、いきなり和風な感じ
8:14うん、結晶化してない ^^
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#概要欄から限定動画
#黒蜜
#黒蜜の作り方
#黒蜜レシピ
#黒蜜お菓子
#黒蜜固まらない
#黒蜜サラサラ
#黒蜜作り方