Korea’s Viral Butter Tteok Recipe скачать в хорошем качестве

Korea’s Viral Butter Tteok Recipe

I tested several butter mochi recipes and tried a few variations. The more egg you add, the more cake-like the texture becomes. Without egg, it turns into a fully mochi-like texture. However, when there’s no egg, the shape doesn’t hold very well. It can also feel a bit tiring to chew after a while… (though that might just be me since I’m currently getting dental implants haha). Adding egg also gives the flavor more richness. I also highly recommend adding vanilla extract. If you use vanilla bean, it gives the butter mochi a much more refined flavor. You can choose either of the two recipes below, depending on your preference. 💫 Chewy Texture (between cake and mochi) Glutinous rice flour 120 g Tapioca starch 30 g Sugar 80 g Salt 1 g Egg 1 (50 g) Milk 190 g Butter 70 g Vanilla extract 4 g 💫 Very Mochi-like Texture Glutinous rice flour 110 g Tapioca starch 28 g Sugar 75 g Salt 1 g Egg 30 g Milk 195 g Butter 55 g Vanilla extract 4 g Portion Financier mold 34–35 g batter Mini muffin mold 24–25 g batter Baking temperature: 350°F Financier pan: Bake 30 minutes. Remove from the mold and bake 5–10 minutes more until nicely browned. Mini muffin pan: Bake 25 minutes. Remove from the mold and bake 5 minutes more until nicely browned. ✔️ Maybe because I used a Unox oven with strong fan convection, the batter puffed up quite a bit. The bottom didn’t brown well, so I took them out of the mold and baked them a little longer.