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Тайяки – японское рыбное печенье с пастой из фасоли адзуки
Тайяки – традиционная японская сладость в виде рыбы морского леща. Хрустящее тесто с нежной сладкой начинкой из пасты адзуки (анко) и ароматным заварным кремом. Рецепт включает подробные шаги по приготовлению фасоли, пасты, крема и теста, а также советы по формированию и жарке в специальной форме.
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Cost Breakdown
Critical Success Points
- • Постоянно помешивать сладкую пасту, чтобы сироп не пригорел.
- • Контролировать температуру при приготовлении заварного крема, чтобы не свернуть желтки.
- • Охладить тесто перед формированием, иначе оно будет растекаться.
- • Тщательно смазать форму, чтобы тайяки не прилипли.
Safety Warnings
- • Горячий сахарный сироп может обжечь кожу – работайте осторожно.
- • Молоко нагревается до почти кипения – избегайте брызг.
- • Горячая форма может быть очень горячей – используйте прихватку.
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