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åµé»ã5å<br />
ç ç³ã45g<br />
ã¿ããªã«ç²(ã¾ãã¯çæ ç²)ã37g<br />
æ°´ã220ml<br />
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â ãã©ã¤ãã³ã§ä½ãã®ããªã¹ã¹ã¡ã§ãã<br />
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â¢æ°´ã®åéã¯ãã¾ãå°ãªãããªãã§ä¸ãããä½ãæéããããã¾ãããå¿ è¦ãªæ°´åã足ããªãã£ãããã¿ããªã«ç²ã®ç³åãååã§ãªãã¨æ¾±ç²ã®èåã¯éããä»ä¸ããã¯åºãã®é£æã«ãªã£ã¦ãã¾ãã¾ãã<br />
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<p>ãmaterialã<br />
5 egg yolks<br />
Sugar 45g<br />
Tapioca flour (Or potato starch)37g<br />
220ml of water<br />
Appropriate amount of oil (5 times in small amounts, about 5 tbsp)</p>
<p>[Points and tips]<br />
â It is recommended to make it in a Non-stick pans.<br />
â¡ The gelatinization temperature of tapioca flour is between 59°C and 70°C, so avoid making it too hot. When the temperature of the pot becomes high, temporarily remove it from the heat to lower the temperature. Please contune hitting during this time.<br />
⢠Do not reduce the amount of water too much. It takes time to make, but if you don&#8217;t have enough water, the starch will age faster and the finish will be firmer if the tapioca powder is not sufficiently gelatinized.<br />
⣠If the surface of the egg dough becomes a little dry when making, add oil little by little. When the egg dough can no longer absorb the oil and feels like it&#8217;s overflowing with oil, it&#8217;s time to finish.<br />
⤠If you keep hitting the ladle strongly from the beginning, the yolk and oil will separate, so first gently hit it and gradually strengthen it.</p>
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幻の ぐでたまスイーツ サンプーチャンの作り方 レシピ / 三不粘 / 三不沾 #スマート中華 #ぐでたま #サンプーチャン
