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I made Sagwa Danja(apple glutinous rice cake) with Sagwa Jeonggwa(apple snack)
[ingredients]
For rice cake (When weighing 25g, about 16 pieces)
400g of wet glutinous rice flour(rice flour mixed with salt/ If salt is not added, add 12-14g salt per 1kg rice flour),
37g water (The rice flour was ground more finely than usual, so I put a little more water in the glutinous rice flour than usual.), 20g sugar, 1~2g cherry flavored powder
For filling (When weighing 15g, about 16 pieces)
150g chestnut, 50g Sagwa Jeonggwa(apple snack), about 40g honey or syrup(oligosaccharide or starch syrup)
crumbs & Decoration
coconut powder, Sagwa Jeonggwa(apple snack), pumpkin seed
etc.
oil, salt water (5g salt per 100g water)
[How to make]
1. how to make Sagwa Jeonggwa(apple snack)
• [sub] (●˙▾˙●)/ 겉 아삭! 속...
2. How to trimming Chestnuts
• [sub] [ 재료수집 : 밤 ] ( •...
Please check the video to make extra.
[the best taste, hardness, storage]
this tteok(glutinous rice cake) varies depending on room temperature and sealing condition, but you can eat it for 12 hours at room temperature.
I recommend freezing if you don't eat rice cake immediately in summer. It's not bad to eat at room temperature except summer.
If you don't eat it immediately, you can keep it frozen and leave it at room temperature when you eat it.
※ At the refrigerator temperature, aging of rice cakes and bread is the fastest.
bgm
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2. youtube library / A_Quiet_Thought
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