英語でレシピ①   嶺岡豆腐 デザート編

Mineoka tofu

mineoka tofu

  • milk 500ml
  • cream 100ml
  • tapioka starch 100g
  • corn starch 3 spoons ( need to weigh later )
  • Sugar 3 spoons ( need to weigh later )
  • Sake

kuromitsu

  • brown sugar
  • water

Kinako

  • Soy bean powder

method

mineoka tofu

  1. mixing milk, cream , both powders and sugar in bowl
  2. pour in pot, start slowly heat them on stove
  3. keep mixing for 10min to 15min
  4. feeling it became firm and sticky, keep mixing.
  5. it become like a Mochi, and it really strongly stick.
  6. pour sake and make them little bit runny
  7. keep mixing until it strongly firm and stick again
  8. pour them in container box
  9. put film on it and put container on ice water till cold
  10. keep them in fridge till set

Kuromitsu

  1. brown sugar and water mix together then heat on stove in pot or pan
  2. reduced liquid until how you like

for service

  • cut tofu as you like 5pc
  • cover tofu with Kinako powder
  • pour kumomitsu sauce on it

Suggestion for service

  1. Seasons fruits accompanies
  2. Anko ( red beans past ) ?
  3. Service with glass like a parfait? or classic japanese style?

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