レンジで作れる！濃厚抹茶チョコ大福

 

ぜひ作ってみてくださいね 抹茶チョコ大福3個分材料 ぎゅうひ水 140ml白玉粉 70g砂糖 25gココアパウダー 10gココアパウダー まぶす用 適量 抹茶ソース粉砂糖 40g水 20ml抹茶 10g 抹茶アイスクリーム 生クリーム 150ml練乳 100g抹茶 6g作り方 1 抹茶ソースを作る ボウルに粉糖 抹茶 水を加えてなめらかになるまでかき混ぜる ラップをかけずに500Wの電子レンジで30秒ほど加熱し とろみが付くまで混ぜ 冷蔵庫に入れて冷やしておく 2 抹茶アイスクリームを作る ボウルに生クリーム 練乳 抹茶を入れて ハンドミキサーで硬めに泡立てる 3 ラップを広げて 2 の1 6量を乗せ 中央に 1 を入れて包む 残りも同様に包み 冷凍庫で2時間ほど冷やし固める 4 ぎゅうひを作る ボウルに白玉粉 ココアパウダー 水を加えて混ぜる よく混ざったら砂糖を加えて混ぜ ラップをかけて600Wの電子レンジで2分加熱する 取り出して 木べらなどで透明感が出るまでよく練り混ぜる 5 まな板にココアパウダーを振り 4 を置いて丸くまとめ 6等分に切る 6 ぎゅうひを直径8cmくらいに伸ばして 3 を包み 冷凍庫に入れて1時間ほど冷やす 7 仕上げにココアパウダーを振ったら 完成 Matcha Chocolate Mochi Ice CreamServings 3INGREDIENTS40 grams powdered sugar16 grams matcha powder divided160 milliliters water divided150 milliliters heavy cream100 grams condensed milk70 grams shiratamako sweet rice flour 10 grams cocoa powder plus more for dusting25 grams granulated sugarPREPARATIONIn a small bowl combine the powdered sugar 10 grams matcha and 20 milliliters water Mix well then microwave at 500W for 30 seconds Stir again then chill in the refrigerator In a medium bowl combine the heavy cream condensed milk and remaining 6 grams matcha Using an electric hand mixer beat until soft peaks form Set aside In a separate medium bowl combine the shiratamako cocoa powder and remaining 140 milliliters of water and stir to combine with a wooden spoon Add the sugar and mix well Cover with plastic wrap and microwave at 600W for 2 minutes Uncover and stir well Dust a clean surface with cocoa powder Dump the mochi mixture on top of the cocoa powder and divide into 3 pieces Line a 3 inch bowl with plastic wrap Stretch a piece of mochi out to a ½ inch thick circle and place in the lined bowl Add a bit of the matcha cream mixture then a teaspoon of the matcha sauce then cover with more matcha cream Pull the mochi around the filling to encase and wrap in plastic Repeat with the remaining ingredients Freeze for 1 hour until firm Enjoy

 

 

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