Hard boiled Gudetama Jelly まるごと卵のぐでたまゼリー

2018-09-21 09:57:13

by MosoGourmet 妄想グルメ

1001

We made a Gudetama jelly using real egg shells There were a few moments along the way it looked like it wasn t going to work out but we somehow made it in the end Take a look Recipe First prepare the eggs1 Crack open 6 eggs LL size this time and remove the insides 2 Wash shells well 3 Sterilise with boiling water 4 Dry thoroughly Next we make the shiratama5 Add 100g of rice flour 10g of pumpkin flakes and 130g of silken tofu on this occasion we used 140g and knead them into the mixture 6 To make the right colour for Gudetama we add orange food colouring 3 times with a toothpick and knead the mix again Then we wrap the mixture to prevent drying 7 Now we take another 10g of rice flour and mix it with 13g of silken tofu and knead together to make a white batter Then we again wrap this mixture to prevent drying 8 Now we use these two mixtures to make the shape of Gudetama The eyes and mouth are applied by toothpick using black food colouring 9 Boil in water Once the shiratama has floated to the service continue to boil for one more minute 10 Place in cold water until the heat fades to prevent sticking when you then place it on top of the baking sheet Now we can make two types of jelly11 First gelatin jelly Add 40g of sugar and 4g of gelatin power to 200g of boiling water and mix thoroughly to create the liquid gelatin 12 Next there s agar jelly Add 25g of sugar and 6g of agar into a saucepan and mix well Then gradually mix in 200g of water taking care to avoid creating lumps Next heat the saucepan until just as the water starts to boil to create the liquid agar jelly 13 Place the Gudetama from step 10 into the eggs from step 4 then pour in the liquid jelly To make sure Gudetama is in the dead centre of the eggs we inserted 10 dried cellophane noodles with the ends bent downwards propped up with clothespins which kept it from sinking into the jelly 14 Cool for 3 4 hours in the freezer 15 Once nice and soft pull out the cellophane noodles and remove them from the shell If you use jelly made from gelatin powder you end up with a softer consistency that starts to melt after a few hours at room temperature Agar jelly results in a firmer consistency a certain degree of transparency and also maintains its shape at room temperature Make whichever Gudetama you d like best For the eggs placed in the gelatin jelly only we lightly coated the insides with salad oil 本物の卵の殻にぐでたまのゼリー作りました途中何度かめげそうになりましたが最後までなんとかたどり着きましたご覧くださいレシピ型にする卵のからの準備をします１卵今回 LLサイズ 6個に穴を開け中身を取り出す２よく洗う３沸騰したお湯で煮沸消毒する４乾かしておく白玉作ります５白玉粉 100g かぼちゃフレーク 10gに絹ごし豆腐 130g 今回は140g を様子を見ながら加えこねる６ぐでたま色にするためにオレンジの食用色素加え爪楊枝で3回こねる乾かないようにラップをかける７白玉粉 10gに絹ごし豆腐 13gを加えこね白色の生地も作る乾かないようにラップをかける８２と３でぐでたまの形を作る目と口は黒の食用色素で爪楊枝を使って描きました９沸騰した湯で茹でる白玉が浮いてきてから1分茹でると茹で上がり１０冷水にとり粗熱がとれたらオーブンシートの上に並べるとくっつきにくい 2種類のゼリーを作ります１１ゼラチンゼリー熱湯 200gに砂糖 40g 粉ゼラチン 4gを混ぜゼリー液を作る１２アガーゼリー鍋に砂糖 25g アガー 6g混ぜる水 200gをダマにならないように少しずつ加え混ぜる火にかけ沸騰手前で火を止めゼリー液を作る１３４に１０を入れ１１と１２を注ぐぐでたまを卵の真ん中にするために乾燥春雨の先端を折り曲げたものを１０に差し込み洗濯ばさみで支えゼリー液に沈んでしまわないようにしました１４冷蔵庫で２３時間冷やす１５柔らかくなった乾燥春雨を切り取り殻から取り出す粉ゼラチンゼリーの方が質感が柔らかく時間が経つと室温で溶け出すアガーゼリーはしっかりとした質感で透明度も高く室温でも形状を保てるお好みのぐでたまをお楽しみくださいゼラチンゼリーを入れた卵の方だけ内側にサラダ油を薄く塗りましたぐでたま Gudetama OddlySatisfying ASMR Eggs Recipe