Ajisai (hydrangea) Mizu Yōkan ; Wagashi

Introduce

Chef :

Yu-Art Kichijoji

Ajisai (hydrangea) Mizu Yōkan ; Wagashi

Mizu Yōkan is a popular summer Wagashi. I try adding a layer of agar agar on it and put Ajisai (hydrangea) flowers in the crystal layer.

Ingredient

3.5 g

Cooking instructions

* Step 1

Ingredients & mold

* Step 2

Divide 40g of Nerikiri dough and colorize them. Make very small 6 balls with white dough. Divide the each colorized dough into 24.

* Step 3

Make 24 small balls with these 3 colors.

* Step 4

Make 4 petals with these 4 small balls. Make a flower with them. Shape its form. Do the same and make other 5 flowers.

* Step 5

<Make a Mizu Yōkan part> Put 150ml of water in a pot. Add 1.5g of agar ager and mix them. Heat it up on a medium flame to boiling. Skim off the scum. Turn down the flame. Simmer it for 2min.

* Step 6

Pour the agar liquid into 150g of Koshian (bean jam) and mix them. Pour it into a mold.

* Step 7

<Make Agar Liquid> Put 200ml of water in a pot. Add 2g of agar ager and mix them. Heat it up on a medium flame to boiling. Turn down the flame. Simmer it for 2min.

* Step 8

Add 100g of granulated sugar and mix them on medium flame. Once it boils, turn down the flame. Skim off the scum again. Simmer it for 1min. Then turn off the flame.

* Step 9

<Decorate Mizu Yōkan with Nerikiri flowers and agar liquid.> Pour the agar liquid to cover the surface of the Mizu Yōkan (Pour in along a mold). Put the 6 Nerikiri flowers. Put the 6 very small balls on the center of these 6 flowers.

* Step 10

Pour a little agar liquid around the small balls. Pour the agar liquid again to cover the flowers. Cover it with plastic wrap and put it in a refrigerator to make it hard.