和菓子の練り切りを英語で紹介【桃の練り切りの作り方を英語で説明】

練り切りを英語で学ぶその他の日本文化

練り切りは外国人に大人気の和菓子です。

英語で練り切りの作り方を知りたい方も多いのではないでしょうか。

そこでここでは練り切りの作り方を英語で学びたい方のために、和菓子の早稲田屋さんのご協力をいただいて練り切りの作り方を英語で解説しました。

動画に日本語がありますので、日本語を照らし合わせながら英語を学習ください。

求肥の作り方を英語で説明

求肥の作り方を英語で解説します。

求肥の材料

Shiratama Powder(Glutinous Rice Flour): 100g

Sugar: 200g

Water: 200ml

求肥の作り方

Put the Shiratama Powder into a microwave safe bowl.

Add water and mix. Add water a little at a time. If you put too much water at once it will be difficult to mix and clumps may remain.

This is what is should look like when you are finished mixing.

Add the sugar and the remaining water and mix.

Microwave the mixture for about 1-2 minutes, mix and repeat this process 2-3 times.

This is what the mixture should look like after microwaving it for 2 minutes the first time.

And here is what it looks like after 2 more minutes. It has been adequately heating. Shiratama Powder is heated during the manufacturing process which make this step quick.

Next put some corn starch on a tray and drop your mixed Gyuhi onto the tray.

Cover the Gyuhi mixture with corn-starch and flatten it out.

Next use a rolling pin and flatten it out further in a square shape.

We will cut it after it has cooled down.

Now we will cut it. And again, again.

When you have cut it into easy to eat pieces, cover the cut ends with corn-starch.

求肥つなぎの作り方を英語で説明

求肥つなぎの材料

White Neri An: 100 Parts

Gyuhi(Rice flour mixed with sugar and starch syrup): 10 Parts

Malt Syrup: 5 Parts

求肥つなぎの作り方

First microwave the White An to remove the moisture. In order to do this, microwave it, stir and repeat until it hardens.

Heat it with a microwave safe bowl.

This is what it looks like after heating once.

Mix the paste.

This is what it should look like after the 2nd heating. Mix again.

Microwave a third time for about 30 seconds, this time I am using a small amount so it was fast.

You will know that it is the right consistency when it seems a little dry. Next put in the Gyuhi and microwave for 30 more seconds.

The Gyuhi is now soft. Mix well.

Next put in the Malt Syrup. The mixture should still be warm so it should mix in easily.

Malt Syrup helps to prevent the hardening of sugar and drying out of the mix. Also improves the quality when freezing.

When the mixture has cooled off, knead it together. And then knead it some more.

桃の練り切りの作り方を英語で説明

桃の練り切りの材料

Makes 8

Neri-Kiri An: 250g

Azuki Koshi-An: 160g

Food Coloring (Red, Green)

桃の練り切りの作り方

First Microwave the Koshi-An until it has a harder consistency. In order to do this, microwave it for about 1-2 minutes, stir and repeat until it hardens.

This is what it should look like after the 2nd heating.

After the 3rd it should look like this, this is the right consistency.

Now we must let it cool and wrap the paste. If you are not used to wrapping the paste this can be difficult. If the consistency of the paste is the same, it will be easier to wrap.

We will explain wrapping next.

Get some paper towel, this will remove excess moisture and prevent the bean paste from sticking to your hands.

Separate the Neri-Kiri An in to three sizes, 80g, 120g and 50g.
The 80g amount will be used as is. The 120g amount will be colored red and the 50g amount will be colored green.

Put a small amount of red food coloring into a bowl.
Add some water and mix it.

Take a small amount of the 120g An and mix it with the food coloring.
Keep adding food coloring.

When you have created the ideal color, mix in the remaining An.

Keep kneading the An to make sure that the color has been mixed throughout.

Put a small amount of green food coloring into a bowl.
Add some water and mix it.

Take a small amount An and mix it with the food coloring.
Keep adding food coloring.

When you have created the ideal color, mix in the remaining An.

Keep kneading the An to make sure that the color has been mixed throughout.

Next split the the An and roll them into a ball in the following amounts:

White 10g

Red 15g

Koshi-An 20g

Now wrap the Koshi-An, first by wrapping the Red An with the White An.

Take a small piece from a Red one on the side and begin to wrap it in White An.
Finally then put the remaining small Red piece on the outside of the White An.

Slowly start to cover the Red part with the White An, so that it is thinly covered.

You do not need to complete wrap it.

Shape it into a bowl then wrap Koshi-An with the Neri-Kiri An.

Push with your right hand while rotating it with your left hand.

This time make sure that you cannot see the Koshi-An and close the Neri-Kiri An wrapping.

Next roll it back into a ball shape.

Slice a small indent on the outside, to make it look like a peach, and shape it do your desired design.

It is best if you make the indent into the Red Neri-Kiri An on the outside.

Next split the green An into 3g pieces, this will be used to make the leaves.

Make the shape of a leaf.

Slice indents to make it look more leaf-like.

Arrange it with the peach and you are finished.

Make sure that you wash your hands when making Neri-Kiri.

おわりに

ここでは練り切りの作り方を英語で解説しました。

外国人に練り切りの作り方を教えたい方、または、英語で和菓子の作り方を学びたい方はご利用ください。

なお、これらの動画の使用と英文作成については早稲田屋さんのご許可をいただいて作成しております。

ところで、本格的に和菓子を学んで、資格を取得して外国人に和菓子を教えるスクールを開くのもいいですね。

小原木本舗大徳屋長久の竹口久嗣先生の監修されたテキストに沿って学習していき、日本安全食料料理協会(JSFCA)主催の「和菓子ソムリエ資格」と日本生活環境支援協会(JLESA)主催の「和菓子パティシエ資格」の資格を取得する通信講座です。

詳細は以下のリンクでご確認ください。

和菓子資格取得の通信教育講座SARAスクール

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芋ようかんの作り方を英語で学ぶ

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