「Japanese information」トップ > Yokanrecipe > Simple how to make Mizu-yokan 水羊羹
スポンサードリンク
Simple how to make Mizu-yokan 水羊羹
The Mizu-yokan is a candy that was solidified red bean paste and water agar.
Currently, since I eat chilled in the refrigerator there is the image of summer food.
However, the era is no refrigerator there is also a region that had been eaten by creating a low water jelly sugar content when it is cold in winter.
At present even Fukui Prefecture there is a custom of eating the Mizu-yokan in winter.
水羊羹=水ようかん=Mizu-yokan=Soft Red Bean Agar
こしあん=Koshian=Strained Sweet Azuki Beans
Mizu-yokan was, I thought hard kana and of making, if there is Koshian, it is easy to make.
However, the use of the corner agar and agar thread, you will need time to return the agar with water.
Bar agar and agar thread will help melt the person who was back in the water over a long time with plenty of water.
At least, over the course of about four hours, the corner agar is better returning to water.
☆Ingredient☆
(About four cups a diameter of about 6.5cm)
The amount of sugar, please go easy in the sweetness of Koshian.
The Koshian that was used this time I used the Koshian of about feel pretty and sweet.
2g・・Bar-style agar
180g・・Koshian
35g・・Granuated sugar
250cc・・Water
Simple how to make Mizu-yokan
◇And return over a period of four hours in plenty of water Bar-style agar
◇The aperture of water softened agar, and Chigiru small
◇Put the water 250cc and agar to saucepan, and subjected to fire.
◇Stir the agar in a wooden spatula
◇After boiling, in the low heat completely dissolve boiled agar.
(When the inside of the saucepan are marked with dark color, it is the whether is easy to understand agar is dissolved.)
◇Once melted boiled agar, you stop the fire.
◇I more than agar solution in a strainer
◇Bet waist agar solution also, to fire
◇After boiling, it is added separately to the sugar 2-3 times in the low heat.
◇Sugar Once melted completely, is added in portions Koshian 2-3 times
◇Melt completely Koshian
◇When the melt is Koshian, stop the fire
◇Pot needle water to the size of the bowl that enters is, to cool the agar was allowed emergence of the pot.
◇In this case, please have much mixed with agar solution in a wooden spatula.
If you do not mix, agar solution will solidify.
If you do not work here carefully, Koshian and agar will have finished the Mizu-yokan separated.
◇The temperature of the agar solution will come down.
◇In touch with your fingers, if you come down to a temperature of about feel and warm, be divided into container.
◇Wait until the Mizu-yokan which is divided into container hardens completely at room temperature
◇Cool the solidified Mizu-yokan in the refrigerator.
◇Upon cooling to eaten, it is ready to serve Mizu-yokan.
Delicious is part of lowering the temperature of the part and the agar solution to dissolve completely boiled agar solution, it becomes very important when you make a smooth Mizu-yokan.
Was finished smooth delicious Mizu-yokan.
◇Smartphone site♪◇
Currently, since I eat chilled in the refrigerator there is the image of summer food.
However, the era is no refrigerator there is also a region that had been eaten by creating a low water jelly sugar content when it is cold in winter.
At present even Fukui Prefecture there is a custom of eating the Mizu-yokan in winter.
水羊羹=水ようかん=Mizu-yokan=Soft Red Bean Agar
こしあん=Koshian=Strained Sweet Azuki Beans
Mizu-yokan was, I thought hard kana and of making, if there is Koshian, it is easy to make.
However, the use of the corner agar and agar thread, you will need time to return the agar with water.
Bar agar and agar thread will help melt the person who was back in the water over a long time with plenty of water.
At least, over the course of about four hours, the corner agar is better returning to water.
☆Ingredient☆
(About four cups a diameter of about 6.5cm)
The amount of sugar, please go easy in the sweetness of Koshian.
The Koshian that was used this time I used the Koshian of about feel pretty and sweet.
2g・・Bar-style agar
180g・・Koshian
35g・・Granuated sugar
250cc・・Water
Simple how to make Mizu-yokan
◇And return over a period of four hours in plenty of water Bar-style agar
◇The aperture of water softened agar, and Chigiru small
◇Put the water 250cc and agar to saucepan, and subjected to fire.
◇Stir the agar in a wooden spatula
◇After boiling, in the low heat completely dissolve boiled agar.
(When the inside of the saucepan are marked with dark color, it is the whether is easy to understand agar is dissolved.)
◇Once melted boiled agar, you stop the fire.
◇I more than agar solution in a strainer
◇Bet waist agar solution also, to fire
◇After boiling, it is added separately to the sugar 2-3 times in the low heat.
◇Sugar Once melted completely, is added in portions Koshian 2-3 times
◇Melt completely Koshian
◇When the melt is Koshian, stop the fire
◇Pot needle water to the size of the bowl that enters is, to cool the agar was allowed emergence of the pot.
◇In this case, please have much mixed with agar solution in a wooden spatula.
If you do not mix, agar solution will solidify.
If you do not work here carefully, Koshian and agar will have finished the Mizu-yokan separated.
◇The temperature of the agar solution will come down.
◇In touch with your fingers, if you come down to a temperature of about feel and warm, be divided into container.
◇Wait until the Mizu-yokan which is divided into container hardens completely at room temperature
◇Cool the solidified Mizu-yokan in the refrigerator.
◇Upon cooling to eaten, it is ready to serve Mizu-yokan.
Delicious is part of lowering the temperature of the part and the agar solution to dissolve completely boiled agar solution, it becomes very important when you make a smooth Mizu-yokan.
Was finished smooth delicious Mizu-yokan.
スポンサードリンク
関連コンテンツ
How to make the Mizu-yokan 水ようかん
Mizu-yokan is still entered in the cup, it is often to eat with a spoon.
This time, to make the Miz・・・
Simple how to make Mizu-yokan 水ようかん
Agar powder and is a simple recipe of Mizu-yokan using koshian you have purchased in the supermarket・・・
