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Hello, I'm Hoya
Please refer to the materials and tools used. :)
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사용한 도구
오븐 - link.coupang.c...
핸드믹서 - link.coupang.c...
사용한 6호 사각 팬 - link.coupang.c...
유리볼 1 (23cm) - link.coupang.c...
뚜껑있는 유리볼 - link.coupang.c...
실리콘 타공매트 - link.coupang.c...
나무 밀대 - link.coupang.c...
거품기 - link.coupang.c...
고무주걱 - link.coupang.c...
밀가루 채망 - link.coupang.c...
오븐 장갑 - link.coupang.c...
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사용한 재료
무염버터(오셀카버터) - link.coupang.c...
무염버터(추천1) - link.coupang.c...
무염버터(추천2) - link.coupang.c...
박력분 - link.coupang.c...
중력분 - link.coupang.c...
아몬드분말 - link.coupang.c...
물엿 - link.coupang.c...
조청 - link.coupang.c...
황설탕 - link.coupang.c...
흑설탕 - link.coupang.c...
시나몬 - link.coupang.c...
생크림 - link.coupang.c...
"이 포스팅은 쿠팡 파트너스 활동의 일환으로, 이에 따른 일정액의 수수료를 제공받습니다."
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30×30×5 cm No. 6 Square Pan 1 Plate Volume
Cookie sheet (180℃ for 25 to 27 minutes)
210g of butter
75g of sugar
3g of salt
75g of starch syrup
300g of flour
Almond powder 60g
Yakgwa Butter Bar Dough (170℃ for 43-45 minutes)
500g of unsalted butter
360g of brown sugar
Brown sugar 180
6g of salt
165g of eggs
390g of gravity flour
6g of cinnamon powder
Fresh cream 80 (replaceable with milk)
Grain syrup 140 (can be replaced with starch syrup or honey)
5 cm in diameter and 16 pieces. [Adjust according to your preference:-)]
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If you don't have No.6 fan!
[15cm x 15cm x 5cm] [One square fan]
Cookie sheet (180℃ for 18-20 minutes)
70g of butter
25g of sugar
1g of salt
25g of starch syrup
100g of flour
Almond powder 30g
Yakgwa Butter Bar Dough (170℃ for 28 to 30 minutes)
160g salt-free butter
120g of brown sugar
Brown sugar 60
2g of salt
50g of eggs
130g of gravity flour
2g of cinnamon powder
40g grain syrup (can be replaced with starch syrup or honey)
Fresh cream 25 (replaceable with milk)
Yakgwa. [Adding or subtracting depending on your taste:-)]
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[18cm x 18cm x 5cm] [One square pan]
Cookie sheet (180℃ for 20 to 22 minutes)
105g of butter
37.5g of sugar
1.5g of salt
37.5g of starch syrup
150g of flour
45g of almond powder
Yakgwa Butter Bar Dough (170℃ for 30 to 33 minutes)
Salt-free butter 240 g
180g of brown sugar
Brown sugar 90
3g of salt
75g of eggs
195g of gravity powder
3g of cinnamon powder
60g grain syrup (can be replaced with starch syrup or honey)
Fresh cream 37.5 (replaceable with milk)
Yakgwa. [Adding or subtracting depending on your taste:-)]
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[21cm x 21cm x 5cm] [No.3 Square Pan]
Cookie sheet (180℃ for 22~23 minutes)
140g of butter
50g of sugar
2g of salt
50g of starch syrup
200g of flour
Almond powder 60g
Yakgwa Butter Bar Dough (170℃ for 35 to 37 minutes)
Salt-free butter 320 g
240g of brown sugar
120 black sugar
4g of salt
100g of eggs
260g of gravity flour
4g of cinnamon powder
80g grain syrup (can be replaced with starch syrup or honey)
Fresh cream 50 (replaceable with milk)
Yakgwa. [Adding or subtracting depending on your taste:-)]
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