in a rice-made pinancier
It's simple to make, but compared to the effort, it has only egg whites that give a rich taste, so it's neat and savory with almond powder. I made it more plain and delicious with rice flour.
6 serving
Within 90 minutes
센
Ingredients
  • white rice
    75g
  • almond powder
    72g
  • Sugar powder
    180g
  • Baking powder
    2g
  • Vanilla powder
    2g
  • egg
    200g
  • trimolyn
    18g
  • Butter
    110g
Cooking Steps
STEP 1/5
First, beat the egg whites with a whisk, mix the trimoline, add sugar powder, and mix it so that there is no dry powder. I didn't have trimoline, so I used starch syrup. Put the almond powder and white rice powder on a sieve and mix them well so that you can't see the raw powder. You can mix white rice powder, almond powder, and sugar powder in a sieve.
STEP 2/5
Boil enough butter, blow away the moisture, cool it, put it in the dough, wrap it in the bowl, and rest it in the refrigerator for more than an hour.
STEP 3/5
Put the iron plate brothers in a mold, scoop out the dough one spoon at a time, pan it, and bake it in an oven preheated to 180 degrees for 12-15 minutes.
STEP 4/5
When it is done, place it on a cooling net to cool enough, seal it, and store it.
STEP 5/5
Delicious and light Financi is done. Pinanci made of white rice flour has a more light and clean taste. How should I put it? It's more chewy? I think the flavor is more savory.
Japchae Recommended recipe
  • 1
    A more delicious japchae with a golden recipe
    4.87(15)
  • 2
    Making crunchy bean sprout japchae!
    4.75(16)
  • 3
    The golden recipe for japchae
    4.87(30)
  • 4
    I make japchae really simple, too. Stir-fried japchae
    4.82(17)
Bulgogi Recommended recipe
  • 1
    Seasonal Jusam Bulgogi
    4.98(41)
  • 2
    Without fail, pork and soy sauce bulgogi! Perfectly reproduced a
    4.83(40)
  • 3
    Jongwon Baek pork belly bulgogi
    4.90(80)
  • 4
    How to make Jongwon Baek pork bulgogi! The soy sauce is so good
    4.82(45)