Thank you for watching Minosuke Sweets.This channel makes it as easy as possible to enjoy seasonal recipes.Usually, we hold online sweets classes dedicated to individual lessons using LINE and video.Homepage: https://www.minosuke9.com/Instagram is updated daily. Instagram: https://www.instagram.com/minosuke9/
① 水と寒天を鍋に入れ、しっかり沸かして寒天を溶かす。
② 寒天が溶けたら砂糖を加える（砂糖を加えると寒天が溶けなくなるのでそれまでにきれいに溶かしておく必要があります。）
③ 砂糖が溶けたら火を止め、牛乳を2回に分けて加える。
④ 容器に濾しいれ、冷蔵庫で冷やす。
⑤ 寒天、桃を適当なサイズにカットして合わせる。好みで缶のシロップにも漬け込み、
良く冷やしていただく。
最後まで見てくださってありがとうございました。また、他のお菓子でお会いしましょう。
Milk agar jelly is a simple and easy-to-make cake. When you are tired, the combination of milk and peach, which has a gentle flavor, gives you energy. If you want an unpretentious snack, or if you want to rejuvenate, take a break with you at home. It will be ready soon.Peach can milk agar jelly
(Milk agar) *1 15cm square container
200g water
4gAgar
60g of granulated sugar (may be white sugar)
400g milk
・Peach can (white) 1 can
① Put water and agar in a pan and boil well to melt the agar.
② When the agar has melted, add sugar. (If sugar is added, the agar will not dissolve, so it is necessary to melt it by that time.)
③ When the sugar melts, turn off the heat and add milk in 2 portions.
④ Strain into a container and cool in a refrigerator.
⑤ Cut agar and peach into appropriate size and combine. Let it cool well.Thank you for watching until the end. See you again with other sweets.
7cm cocotte mold for 4 pieces
200g whipped cream
50g milk
3 egg yolks (about 35 g)
25g sugar
1/3 of a vanilla bean
※You can use oil or paste, but the essence will volatilize.
Brown sugar, for caramelizing, to taste
※You can also use granulated sugar or casonade
[Prep]
Preheat oven to 140°C before making the dough.
Boil water for a hot water bath.
How to make it.
(1) In a saucepan, combine the cream, milk, some of the granulated sugar and vanilla over medium heat.
(2) Crack the egg yolks and add all the remaining granulated sugar in a bowl and stir to coat lightly with air.
(3)When (1) comes to a boil, remove from the heat and add to (2) a little at a time.
(4)Put the egg yolks and the rest of the granulated sugar into the mixture.
This prevents bubbles from getting mixed in with the foam by sticking the wrap to the surface.
(5) Pour the water into the cocotte in equal parts and fill the bat with hot water. Pour the hot water to about 3/4 of the height of the cocotte.
(6) Cover the surface of the cocotte with aluminum foil and bake in the oven at 140°C for about 35 minutes. If the cocotte does not shake, extend the baking time.
(7) Remove from the heat and chill in the refrigerator.
(8)Sprinkle the surface with brown sugar and caramelize with a burner. Caramelize twice.
(9) If you eat it as it is, it will be warm and melty. You can use it as you like.
