#cookie#mugwort#injeolmi#black sesame#cookie box#baking box#cookie gift#holiday gift#chuseok gift#lunar new year gift#baking vlog#
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hello! I'm "Baking Again Today". 😊
Today, for the holiday, I made a Korean-style cookie box.
I made it in 5 different dessert: Injeolmi ball cookies, black sesame stick cookies, Hangwa financier, Injeolmi ganache sand mugwort cookies, and oranda gangjeong.
Every single thing is really, really delicious. 👍👍
I edited it so that you can see the process from start to completion one by one. I recommend you look at it, choose a dessert you like, and try making it!
I think it could be a special gift because it is a Korean-style cookie box.
Well, I hope you have fun baking today too. 😊
* Products used * (As part of Coupang Partners activities, a certain amount of commission is provided accordingly.)
- Tin case: ( link.coupang.c... )
- Roasted soybean powder: ( link.coupang.c... )
- Black sesame seeds (I used ground black sesame seeds): ( link.coupang.c... )
- Mugwort powder: ( link.coupang.c... )
- Puffing Beans: Purchased at Baking School
- Fried rice for Korean snacks: ( link.coupang.c... ) (100g is more than you think. Please note!)
- Mini Pharmacy: (link.coupang.c...)
- Coupang: (link.coupang.c...)
- Starch syrup: ( link.coupang.c... )
- Almond powder: ( link.coupang.c... )
- Baking powder: ( link.coupang.c... )
- Silicone baking work mat: ( link.coupang.c... )
- Silicone spatula: ( link.coupang.c... )
- Silicone foamer: ( link.coupang.c... )
- Electronic scale: ( link.coupang.c... )
🎁 Korean-style cookie box 🎁
✏ Injeolmi ball cookies (about 28)
Preheat to 338℉(170℃), then bake at 320℉(160℃) for 17-18 minutes (using Smeg oven)
70g unsalted butter
25g sugar powder
1g salt
90g cake flour
15g almond powder
10g roasted soybean powder
25 g chopped walnuts
40g sugar powder
40g roasted soybean powder
✏ Black sesame stick cookies (approximately 56 pieces measuring 1.5x7.5cm)
Preheat to 338℉(170℃), then bake at 320℉(160℃) for 17-18 minutes
70g unsalted butter
55g sugar
1g salt
15g eggs
105g cake flour
20g almond powder
15g black sesame powder
✏ Hangwa financier (12 pieces using oval frame)
After preheating to 392℉(200℃), bake for 12 minutes at 374℉(190℃).
75g egg whites
80g light brown sugar
1g salt
18g grain syrup
35g all-purpose flour
50g almond powder
85g unsalted butter
grain syrup
topping
12 mini Yakgwa
✏ Injeolmi Ganache Sand Mugwort Cookies (about 19-20 sanded cookies)
After preheating to 356℉(180℃), bake at 338℉(170℃) for 11-12 minutes.
70g unsalted butter
50g sugar
1g salt
15g eggs
100g cake flour
15g almond powder
1g baking powder
7g mugwort powder
150g white couverture
105g fresh cream
35g roasted soybean powder
✏ Oranda Gangjeong (about 24 pieces)
90g grain syrup
35g starch syrup
25g sugar
a pinch of salt
15g water
10g unsalted butter
180g Oranda Cookies
10g black sesame seeds
◼ Storage method ◼
- For Injeolmi balls, black sesame stick cookies, and Oranda Gangjeong, place silica gel in an airtight container and store at room temperature. Eat within 2-3 days and store in the freezer for longer storage. We recommend freezing the rest.