making rice cakes and rice cakes
I found my own style of snack while learning Korean food cooking!!
2 serving
Within 30 minutes
쪼하
Ingredients
  • Flour
    1cup
  • ginger powder
    1/2T
  • Salt
    1little
  • Cooking oil
    suitably
  • Sugar
    5T
  • Water
    5T
Cooking Steps
STEP 1/33
Ingredients: 1 cup of flour, 1/2 spoon of ginger powder
Sugar, cooking oil, flour, salt
It doesn't matter if you chop ginger and juice it
STEP 2/33
I poured a bowl of rice with flour a little too much
And 1/2 spoon of ginger powder
I like the ingredients because they're very simple
STEP 3/33
Then add water to make the dough thick
I need about a third of the water in the flour
I didn't measure Joha. I just did it
The dough is a bit hard
STEP 4/33
Tips for making Maejakgwa!!
Make the pebble and dough thick!!
STEP 5/33
Put the dough in a bag and let it ripen
You can cover it with wet cotton cloth
I'm comfortable with bags
STEP 6/33
Make syrup while the dough ripens
I only had brown sugar, so I chose brown sugar
It's supposed to be white sugar!!!
STEP 7/33
The ratio of sugar to water is 1:1
Watch out!!
Hold the pot and shake it and don't mix or stir it!!
STEP 8/33
Just wait on very low heat until it melts alone
Did you say it'll burn if I stir it?
Anyway, that's what happened...
My knowledge is short
STEP 9/33
It would be nice to add honey when making syrup, right?
STEP 10/33
We're going to make Maejak with the dough that's matured for about 30 minutes!!
I'm preparing a dry cutting board
And I'm going to put on it
To prevent it from sticking
STEP 11/33
And prepare a big plate
I'm going to add extra powder here, too
STEP 12/33
Roll the right amount of dough into a circle
I'm going to push you with a rolling pin
STEP 13/33
I pushed it well, right??
I'm going to roll it thinly
It doesn't really matter how it looks because it needs to be re-sized...
STEP 14/33
Area 2
Thickness 0.3
Length 5
In a size that's easy to eat
STEP 15/33
My dough is getting wider...[Laughing]
STEP 16/33
an easy-to eat
If you match it to 2 x 0.3 x 5, you'll get a prettier shape
It's good to eat in one bite
STEP 17/33
Maejakgwa is in the middle, in the shape of my cloth
We need to give her a sheath
But Jooha is very convenient!!!
I'll show you the tip right away
STEP 18/33
Fold the dough in half
The middle is long and the sides are short
Give me a sheath
STEP 19/33
If you do this, too
It's easy to shape
But the dough is too hard to make because it look like it's sticking to the sand...
Make sure the dough is thick!!
STEP 20/33
If you open up the dough that you cut
It looks like this
You put the top part in the middle, you pass it, and then you pull it out...
On my way home after the first birthday party
I asked you to shoot...
As soon as I got home, I took a nap...
I woke him up, but he didn't wake up......
That's all I can say...
STEP 21/33
Anyway, to explain it in words...
Put the top part in the middle and pull it out to the back
It looks like this
STEP 22/33
Like this!!!
I'm going to eat Korean traditional food
Peacock fruit is made by crushing or frying grain powder and applying it to grain syrup or honey
One of the yumil fruits is that it is our traditional food that existed before the Goryeo Dynasty!!!
STEP 23/33
the origin of the family Meiaceae
Maejakgwa said it looked like a sparrow was sitting on a plum tree
It is called Maejakgwa because it uses plum tree hawk sparrow
STEP 24/33
Grease the pan
Pour it in so that the pebbles are submerged
I used up a can of oil
STEP 25/33
You have to cook them over low heat
They say it's better to cook at 140-150 degrees...
I'm not used to it yet, so...
Put a little bit of the dough and the dough will float up
STEP 26/33
And another tip!!
Don't let the cut dough open and dry
You have to make a shape and fry it
You can hold it until it rises
STEP 27/33
I need to get into shape
I have no choice but to put in the batter one by one
But it doesn't take long because you don't have to hold it for long
STEP 28/33
Maybe it's because the dough is hard, but there are bumps...
But it still tastes good
It's hard to make..
STEP 29/33
In the syrup that I made and cooled beforehand
Plop, plop
It's savory even if you eat it as it is without getting hot
STEP 30/33
There's something in the middle that doesn't look pretty...
This is the first time I fried it
I made it twice as big as the picture to give it to my dad who likes snacks
It's getting better
STEP 31/33
Right?
It's getting better, right?????????
The bottom part is made of leftover dough...
That's Dalgomi's mouth
STEP 32/33
To a pregnant woman who is doing business~LOL
They're a couple of my boyfriends, but their tastes are very similar to our groom's!![Laughing]
I said I was going to make this, but I want to eat itI made it into a giga and gave it to him
STEP 33/33
It feels like wrapping it like this
I guess I have big hands...
And then...There's a lot... I made it for three hours...[Laughing]
It's because you add the dough, but the amount you make on top doesn't take that long!!
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