(sub) 🥃🌞Soooo delicious! Jeung-pyeon, Alcohol tteock, Korean fermented rice cake. скачать в хорошем качестве

(sub) 🥃🌞Soooo delicious! Jeung-pyeon, Alcohol tteock, Korean fermented rice cake.

**********ENG********** 🙏❤️ Please turn on the caption in the video settings Today, I made 'jeungpyeon,' a rice cake fermented with rice flour and makgeolli. This rice cake is perfect for stimulating your appetite for hot weather because it doesn't go bad even in the summer. It's so delicious that it's my favorite rice cake these days, and it's more delicious if you grill it. Fermentation works well in the hot summer of about 30 degrees, so if you make it these days, you can make it without failure. It is a rainy season, but it is very hot when the rain is resting. Be careful of the heat. Thank you for coming to my small channel today! Have a light day wherever you are. [Ingredient] 500g Wet-milled rice flour 100g Sugar 170g Raw Makgeolli 170g Water Oil 5 Pumpkin seed Jujube Black sesame [Tool] Steamer 150mmx150mm Square cake pan 48mm Round cake pan Airtight container or mixing ball and wrap [Process] 1. Strain through a fine sieve. (Use wet-milled rice flour) 2. Mix prepared sugar and makgeolli in water of about 50 degrees. 3. Add 2 to the rice flour and mix without lumps. *The concentration is watery, which can make moist increments and make them thick. *Since the rice flour is in a different state, divide 2 into two or three times. *If it's too thick, add more warm water. 4. Ferment at a temperature of 30 to 35 degrees for 4 hours. *No fermentation below 30 degrees. *In summer, it is easily fermented, but on cool days or winters, it is put in warm water (see video). *You don't have to ferment for four hours. Ferment it until it swells more than twice. (When over-ferment begins, holes are formed, surfaces begin to crack, and dough begins to sink.) 5. Remove the gas and Secondary fermentation (about 2 hours) 6. Remove the gas and 3rd fermentation (about 1 hours) 7. Remove the gas after 3rd fermentation. 8. Apply a thin layer of oil to the mold. 9. Pour the dough, leaving about 3mm of mold. 10. When the water boils up, steam it on low heat for 5 minutes. - steam it on high heat for 10 minutes - steam it on low heat for 5 minutes. Flat Jeung-pyeon : Steam it on low heat for 5 minutes. - Steam it on high heat for 20 minutes - Steam it on low heat for 5 minutes. 10. Cool and remove from the mold and apply a thin layer of oil to the surface. 11. Decorating. instagram : @_light_days mail : [email protected]