Mt. Fuji has been registered into the UNESCO world heritage ! So we'll show you how to make a majestic Mt. Fuji jelly. The symbol of Japan, now on your plate.
富士山が世界遺産登録されました!オメデタイ!娘のアイデアで作った富士山のゼリー。私の型選びが悪く、型から取り出した富士山は・・・。日本人の心、美しい富士山を大切にしていきたいですね。
* Recipe *
The portion of white jelly.
1. Add the powdered gelatin 5g to 30 cc of water, and steep for 10 minutes.
2. Put 100 cc of milk, and 60 g (tablespoon 3) of sweetened condensed milk into a heat-resistant container, and place in the microwave oven of 500w for 50 seconds.
3.Add the prepared gelatin(1) and melt.
4.Add 100 cc of milk and mix.
5. Put it(4) into a favorite container.
Cool and harden for 1 hour in a refrigerator.
The portion of blue jelly.
6.Add the powdered gelatin 20g to 120 cc of water, and steep for 10 minutes.
7. Add 600 cc of water to 200cc of Blue Hawaii shaved ice syrup.
8. Place the prepared gelatin(6) in a microwave oven for 30 seconds, and melt.
9.Add it(8) to the diluted syrup(7) and mix.
10. Pour it(9) on the solidified jelly(5).
Cool and harden for about 3 hours in a refrigerator.
*レシピ*
まず白いゼリーを作ります。
1.水30ccに粉ゼラチン5gを入れ、10分ふやかしておく。
2.耐熱容器に牛乳100ccと加糖練乳 60g(大さじ3)を入れ
500wの電子レンジに50秒かける。
3.2に1でふやかしておいた粉ゼラチンを入れ、溶かす。
4.3に牛乳100ccを加え、混ぜる。
5.好みの容器に4を入れ冷蔵庫で1時間、冷やし固める。
次に青いゼリーをつくります。
6.水120ccに粉ゼラチン20gを入れ、10分ふやかしておく。
7.ブルーハワイのかき氷シロップ200ccに水600ccを加える。
8.6を電子レンジに30秒かけ、溶かす。
9.8を7に加え、混ぜる。
10.固まった5の上に9を注ぎ、冷蔵庫で3時間ほど冷やし固める。
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English recipe
https://cookpad.com/us/recipes/148709-springy-homemade-udon-noodles
Ingredients(for 5 servings)
・500 grams All-purpose flour
・25 grams Salt
・250 ml Water
・1 White flour (to use for dusting)
How to make Udon noodle.
①These are the only ingredients. Thoroughly dissolve the salt into the water.
②Gradually add the water to the center of the all-purpose flour (leave behind 50 ml for later.)
Stir together with you hand to break up the clumps.
③If there are clumps, break them apart. If the flour turns somewhat yellow, as seen in the picture, it's okay.
Pour in the remaining 50 ml of salt water.
④Knead the dough for about 10 minutes. Fold it over, push it out, and repeat.
If you put it in a plastic bag and step on it to knead, they will become firm and chewy.
⑤Once you have finished kneading the dough, put it in a plastic bag and let it sit for 1 hour.
⑥If making this in the summer, let it sit for less than an hour. If making this in the winter, you should probably let it sit for longer.
⑦Once the time has passed, gently knead the dough again and let it sit for about 20 minutes.
If you skip this process, the next step will be pretty difficult to perform (if you stretch it out, it will move back into place).
⑧Use a rolling pin to spread out the dough to 3mm thick. Do your best to make the thickness uniform! I used a large wooden pestle as a rolling pin.
⑨Dust a large amount of flour onto the rolled out noodle dough.
Fold the dough like an accordion and slice strips of dough with a knife.
The thickness and width should be about 3 mm.
⑩After slicing the noodles, if you bundle them into individual portions, they will be convenient to manage.
Before you will be boiling the noodles, dust with a lot of flour.
⑪Boil the noodles in a pot of water for about 8-10 minutes or until they are done.
When you are testing the hardness of the noodles, please dip them in cold water.
⑫Once the noodles have boiled, drain the water and rinse with running water to cool them off while at the same time rinsing off the slime.
Arrange in a bowl and they're done!
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