「Japanese information」トップ > Cold Japanese sweet > How to make Matcha Tokoroten 抹茶ところてん
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How to make Matcha Tokoroten 抹茶ところてん
And I boiled the tengusa is a simple recipe of matcha tokoroten making.
It is divided in half tokoroten solution, and create half a matcha Tokoroten.
☆Ingredient☆
15g・・Gelidium
1000cc・・Water
7.5cc・・Vinegar
1g・・Matcha
Tool・・Colander、The strainer that eyes are smaller than a colander、The container which strengthens Tokoroten
Since firepower was a little weak when this time to simmer, Tokoroten softer we were able to 540g.
Tokoroten was full, and two bats of 12cmx15cmx1.5cm were included.
As for the third container, very thin tokoroten was completed.
How to make matcha tokoroten
◇I wash Gelidium in water.
◇I add water, Gelidium, vinegar to a pan and put it on the fire.
◇I set a kitchen timer at 40 minutes.
◇If hot water is boiled, I prepare heat in a state so that a pan boils to a static crab with bubbles.
◇I catch a loosening bubble.
◇I try to warn stew addition and subtraction finely since I begin to stew it, and it was past 30 minutes.
◇While I stew tokoroten, I filter matcha through a tea strainer
◇I dissolve matcha with a little hot water of 80 degrees Celsius
◇If I scoop Tokoroten liquid and seem to begin to harden, it is stew completion.
This making certain is difficult at the start.
◇I prepare a colander and a bowl.
◇I filter Tokoroten liquid through a colander and share it with Gelidium and tokoroten liquid.
Let's squeeze it if we seem to be able to squeeze tengusa then
◇I half distribute tokoroten liquid
◇I prepare a caliber to drain half of the tokoroten liquid, and to let
◇I filter tokoroten liquid through a waist device
◇I add matcha which I dissolved in remaining tokoroten liquid and mix it
◇I prepare a caliber to carry away matcha tokoroten gelidium jelly, and to let
◇I filter matcha tokoroten through a strainer
◇If after paying a caliber, a bubble of the sky seems to loosen, I catch it.
◇I cool tokoroten at normal temperature
◇If tokoroten cools down, I cool it with the refrigerator.
◇If tokoroten gets cold, I cut it to the size that it is easy to eat with a kitchen knife.
◇I hang brown sugar syrup in tokoroten.
How to make brown sugar syrup
It is very interesting heat to stew tengusa and that hardness of tokoroten of the completion changes in time.
In Matcha tokoroten, bitterness and a fragrance of Matcha were completed well.
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It is divided in half tokoroten solution, and create half a matcha Tokoroten.
☆Ingredient☆
15g・・Gelidium
1000cc・・Water
7.5cc・・Vinegar
1g・・Matcha
Tool・・Colander、The strainer that eyes are smaller than a colander、The container which strengthens Tokoroten
Since firepower was a little weak when this time to simmer, Tokoroten softer we were able to 540g.
Tokoroten was full, and two bats of 12cmx15cmx1.5cm were included.
As for the third container, very thin tokoroten was completed.
How to make matcha tokoroten
◇I wash Gelidium in water.
◇I add water, Gelidium, vinegar to a pan and put it on the fire.
◇I set a kitchen timer at 40 minutes.
◇If hot water is boiled, I prepare heat in a state so that a pan boils to a static crab with bubbles.
◇I catch a loosening bubble.
◇I try to warn stew addition and subtraction finely since I begin to stew it, and it was past 30 minutes.
◇While I stew tokoroten, I filter matcha through a tea strainer
◇I dissolve matcha with a little hot water of 80 degrees Celsius
◇If I scoop Tokoroten liquid and seem to begin to harden, it is stew completion.
This making certain is difficult at the start.
◇I prepare a colander and a bowl.
◇I filter Tokoroten liquid through a colander and share it with Gelidium and tokoroten liquid.
Let's squeeze it if we seem to be able to squeeze tengusa then
◇I half distribute tokoroten liquid
◇I prepare a caliber to drain half of the tokoroten liquid, and to let
◇I filter tokoroten liquid through a waist device
◇I add matcha which I dissolved in remaining tokoroten liquid and mix it
◇I prepare a caliber to carry away matcha tokoroten gelidium jelly, and to let
◇I filter matcha tokoroten through a strainer
◇If after paying a caliber, a bubble of the sky seems to loosen, I catch it.
◇I cool tokoroten at normal temperature
◇If tokoroten cools down, I cool it with the refrigerator.
◇If tokoroten gets cold, I cut it to the size that it is easy to eat with a kitchen knife.
◇I hang brown sugar syrup in tokoroten.
It is very interesting heat to stew tengusa and that hardness of tokoroten of the completion changes in time.
In Matcha tokoroten, bitterness and a fragrance of Matcha were completed well.
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