"I tried" Easy Kyoto confectionery recipe "! / Nakajima Keito"

[With confectionery dish] SOU・SOU × Yoshimura Japanese confectionery shop Seasonal confectionery dish & easy Kyoto confectionery recipe book




It is also attractive to have 2 confectionery dishes

I gotten attracted to the "simple" recipe book.




Then it is a challenge to make sweets quickly! !




Firstly from making grain soap for the first time ...

Boil it all while watching the state.


The procedure is easy, but it took more time than I thought.
Knowing that it's troublesome so much
Since this time, every time we see anko at other stuff, these children gather by someone who does not know where
I came to feel a thankfully thoroughly carefully boiled down.




12 types of Kyoto confectionery recipes are introduced in the recipe book.
We examined from materials, tools, skills and challenged the four kinds below.




Callenge 01 Ohashi

Up and Down?
I guess it was pretty well reproducible


Easy Ohagi made with Michijoji powder. It is the turn of the anko that I made first.
It will be completed in no time. It was super easy!




Callenge 02 Sweet potato and Pumpkin chakin squeezed


Hmm, Up and Down 60 points.
The sweet potatoes are dry, and the Pumpkin are squishy.
It is important to adjust the amount of water during heating.




Callenge 03 plum blossom


Actually, because plum syrup was not available, I substituted it with 檸檬 syrup. (檸檬 ぼ り り 羹 Deathly)
Change shape and change taste etc. It seems that you can arrange variously!




Finally…

With reference to how to make white ball dumplings introduced in the recipe of "Hanami Zenzai"
I tried to make it like it.

A white ball made of silk tofu instead of water was dirty smooth and very delicious!




New Year's holidays, people who can relax at home

Up and Down some homemade Japanese sweets as a snack?

(Nakajima)