chubby manju
It's chubby and sweet manju. It's good to make a lot as a gift, and it's a snack that I keep craving when I eat it little by little with tea.
6 serving
Within 90 minutes
윤희정
Ingredients
  • Soft flour
    170g
  • baking soda
    1/2ts
  • white sediment
    300g
  • Sesame
    little
  • Butter
    25g
  • Sugar
    50g
  • condensed milk
    2TS
  • egg
    1ea
  • egg
    1/3ea
  • Water
    1ts
  • instant coffee
    little
Cooking Steps
STEP 1/16
Sieve flour and baking soda twice.
STEP 2/16
Divide the white sediment into three groups of 100g each.
STEP 3/16
Gently stir the butter at room temperature with a hand mixer, then cream it by mixing sugar and condensed milk little by little.
STEP 4/16
Leave 1/3 of the egg yolk (for egg water) and mix with butter cream.
STEP 5/16
When the eggs are mixed gently
STEP 6/16
Add the sifted flour and mix it with a frugal spatula.
STEP 7/16
Put the dough together in a plastic bag, make it square and ripen in the refrigerator for 30 minutes.
STEP 8/16
Make egg water with the egg yolk left over.
STEP 9/16
After dividing the aged dough into three equal parts, push a piece of dough into a rectangle and about 3mm thick. The third-class white sediment is also made as long as the length of the pushed dough and placed in the middle.
STEP 10/16
Cover the white sediment with the rolled dough
STEP 11/16
Finish the overlapping parts well.
STEP 12/16
Place the smooth part up and cut it into 2.5cm lengths to form a manju shape. Make the other 2 doughs the same way.
STEP 13/16
Place Minju dough in the oven pan at appropriate intervals and put egg water on top of Manju
STEP 14/16
Sprinkle the hideous sesame seeds.
STEP 15/16
Place in a 170-degree oven (preheated) and bake for 15 to 20 minutes to make the top look beautiful.
STEP 16/16
The tip of the head has become a properly tanned manju.
You can put chestnuts with sediment in the manju.
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