White Lotus Candle Nuts Rice Hoppang
Meet the lovely pastel pink hoppang with white lotus vinegar nuts and rice hoppang.
4 serving
Within 60 minutes
카푸치노
Ingredients
  • Strong rice flour
    300g
  • Water
    200ml
  • white lotus vinegar powder
    1ts
  • Sugar
    2TS
  • Salt
    1/2ts
  • Instant Dryist
    1ts
  • grape seed oil
    2TS
  • Night
    12ea
  • Walnut
    1TS
  • sunflower seed
    1TS
  • brown sugar
    50g
Cooking Steps
STEP 1/4
Put warm water, salt, sugar, strong rice powder, white lotus vinegar powder, and yeast in a baking machine and knead them. When the dough becomes a lump, add grape seed oil and knead them
STEP 2/4
For filling, crush steamed chestnuts when hot, add chopped walnuts, sunflower seeds, and mix with brown sugar.
STEP 3/4
Divide the dough into 8 pieces, or take 60 to 65g apart, make a circle, add the ingredients, and close the ends well
STEP 4/4
Place parchment paper on top and ferment for 30 to 40 minutes, then steam in a steaming steamer for 15 to 20 minutes.
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