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ねりきり(青梅)/かんたんレシピ・和菓子作りNerikiri/Japanese sweets recipes

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[youtube https://www.youtube.com/watch?v=0agJqEZAqd4&w=560&h=315]

Hello My name is Kiyoshi Machiko Tea ceremony Urasenke Professor Teaching tea and Japanese sweets This time I will introduce Nerikiri Expresses Ome What is Nerikiri? Dough with mochi added to Anko Because it has a texture like clay You can make any shape This time Blue, fruited ume Let's start with how to make dough Please see to the end Became a Japanese confectionery Enjoy the mood Material 300 g of white hermitage 1-2 tbsp water Green food red This will dissolve in water White hermitage 200g Gyuhi 30g Cut it into small pieces How to make Gyuhi Another video Please see the explanation section Divide the white herring into 20g each And round it up Add 1 tablespoon of water to the white bean paste Mix and soften Heat on low heat Wait for it to get hot Spread the dough around the pot When the bean paste has dried Mix again Apply → dry → Peel off → mix → Repeat this Removes water from the dough Until it doesn't stick to your finger Gyuhi is added 2-3 times Mix well Prepare a thick cloth Strain the dough Get rid of unnecessary things To include air Rub Small torn Dry the surface At the same time, lower the heat of the dough I will put it together again Repeat the same action Until the desired hardness Repeat I will add food coloring Little by little I will add it after watching the adjustment Rub and mix To be uniform To get the color you like Prepare a wet cloth Divide the dough into 10 equal parts 25g each To prevent drying Cover with a wet cloth Cleans the surface Unfold The size is about 15 times that of the bean jam Do not let air in I will cover it with my fingers Roll with your palm In full circle Extrude a little Make the tip of Ome As if drawing a gentle curve If you make a dent done Please see to the end Thank you Make and surprise everyone From now on I will introduce a lot of delicious sweets Please press the like button If you have any questions, please feel free to comment We look forward to

Source: Youtube

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