Softly like a Souffle cake, Matcha and white bean paste ‘ Ukishima ‘ ( sweets recipe 2)

Japanese sweets “Ukushima” which fluffy soft, moist texture becomes habit is main ingredients of white sweet egg and fresh egg.How to make, put plenty of bean paste, just steamed and steamed! Although it is easy !, it is a full Wagashi (sweet Japanese confectionery). Recommended when you want to spend your time slowly.

【　Recipe / Matcha and white bean paste ‘ Ukishima ‘.】

Material (Square model 13 cm × 13 cm for 1 unit)
・ White grain an(paste) … ・ ・ ・ 150g
Egg yolk 2 pieces
・ White sugar ・・・・・ 20 g

“Azuki fabric”
・ Small beans an(paste) … ・ ・ ・ 80g
・ New Powder ・ ・ ・ ・ 20 g

“Green Tea Fabric”
・ Small beans an(paste) … ・ ・ ・ 80g
・ 1 teaspoon of water ・ ・ ・
☆ ・ New Powder ・ ・ ・ 20 g
・ Matcha teas ・ ・ ・ 1 teaspoon

“Meringue”
・ Egg white ・・・・・ 2 pieces
・ White sugar ・・・・・ 20 g
Preparation before making!
・ Put a cooking sheet on the pound type and prepare a steamer.
・ Separate yolk and egg white.

1. Put white grain an egg yolk and white white sugar in the bowl ① and mix well with a whipper.
2. 1 in separate bowls in half. Mix in the bowl ② (azuki dough) with small bean grain / superb new powder, mix with a spatula, mix in small bowls / water, ☆ top new powder ・ green tea with bowl ③ (green tea dough) while sift.
3. Foam the egg whites that had been separated by preparations, make sugar-filled sugar and make a consolidated meringue.
4. Add half the amount of 3 to the bowl ②, the rest to the bowl ③ and mix with the spatula so that the meringue does not crush.
5. Pour the bowl ③ fabric into the mold and pour the bowl ② fabric from above.
6. Place in a steamy steamer and steam at medium heat for 20 to 25 minutes.
7. Check bamboo skewers to see if the fabric sticks out, remove it from the mold and remove cooking sheet when coarse heat is taken, complete!