How to make Japanese wagashi Mizu-yokan Sakura and Ruby chocolate скачать в хорошем качестве

How to make Japanese wagashi Mizu-yokan Sakura and Ruby chocolate

Cacao ! ! ∴∵ゞ(´ω`*) ♪ This time, I made Japanese sweets with transparent agar and ruby chocolate mizu-yokan base. The season of cherry blossoms is over, but the freshness is perfect for the coming hot season. [Reference] Azukiyado [How to make the secret of Japanese sweets craftsman] Japanese sweets    • 【内緒の裏わざ】SNS映えする桜の琥珀みたいな錦玉羹！超簡単な作り方！   I found your method of making it with agar to be very helpful. Thank you very much! 0:00 Introduction 0:18 Nishikiyokan with Cherry Blossoms 3:56 Cherry Blossom and Ruby Chocolate Mizu Yokan 7:48 Tasting 8:54 Cacao notes (failures) [ Book ] Chocolate Cacao Recipe Book on Sale Now! This is the first time I've seen this book. Chocolate Sweets BOOK https://amzn.to/2t4l6Wo [ SNS] Twitter :   / chocolateseijin   instagram :   / chocolate_cacao_seijin   Kingyokukan with Cherry Blossoms [Ingredients] Ito agar: 6g Water: 400g Granulated sugar: 280g Sugar candy: 30g Salted cherry blossoms: appropriate amount [How to make] 1. 1. Remove the salt from the pickled cherry blossoms. 2. Cut the thread agar and return it with water, drain well and wipe off the water with paper, it was around 72g. 3. Put the agar and water in a pot and heat it to dissolve it completely. It is very difficult to dissolve, so dissolve it thoroughly. Add the granulated sugar and syrup and dissolve thoroughly. Once dissolved, do not boil too much. Boil it down a little over low heat. Put the cherry blossoms in a 70x30 celluloid with plastic wrap and fill it halfway. Spread out the cherry blossoms and let them harden a little, then pour in another half of the mixture and fill to about the eighth. 6. Place in the refrigerator to harden. Cherry Blossom and Ruby Chocolate Mizu Yokan [Ingredients] A - Water: 400 A - Powdered agar: 4g A - Cherry bean paste: 320g Ruby chocolate: 160g Salt: 1g Cherry blossom syrup: 40g [How to make]. 1. Put A in a pan and leave for 30 minutes. Dissolve the agar and add the ruby chocolate. Pour in the bean jam and salt and let it dissolve. When the sauce melts and comes to a boil, reduce the heat to low and simmer for about 5 minutes. Remove from heat, pour the dough into a mold, and refrigerate until firm. Cherry red bean paste 500g This is from a different maker than the one in the video, but they are almost the same. https://amzn.to/3dWX0k3 Cherry blossoms pickled in salt / 60g TOMIZ/cuoca (This is from a different maker than the one in the video, but they are almost the same. https://amzn.to/3wNYk16 MONIN Sakura syrup 250ml https://amzn.to/3a20Eb2 Ruby chocolate 100g https://amzn.to/2NFwrlH Ruby chocolate 1.5kg https://amzn.to/2TqfPUj Silicon whipper TOMIZ https://amzn.to/2DlhfIU Cassette stove Iwatani MIYABI MIYABI 3.5kW CB-WA-35 http://amzn.to/2vuv7ZY Kitchen scissors Toribe Seisakusho Kitchen Spatter KS-203 http://amzn.to/2gqjBvJ All contents in this channel, including text and images, are strictly prohibited to use and reprint without permission. The contents of this channel are not intended to introduce or provide recipes to confectionery, food and beverage related companies or video producers. It is a work of art for personal viewing and enjoyment. It is an art video work. Please do not publish videos with similar content or recipes without referring to this page or linking to the URL, and do not sell them as products. This is a violation of YouTube fair use and will be dealt with accordingly. #yokan #wagashi #chocolateCacao #chocolate