This year's spring and summer 30 dishes скачать в хорошем качестве

This year's spring and summer 30 dishes

#koreanfood #kfood #vlog 0:00 메밀김밥 Buckwheat gimbap 2:43 버섯크림스프 Mushroom Cream Soup 5:21 퀴노아불고기샐러드 Bulgogi Quinoa Salad 7:48 미나리전, 잔치국수 Minari Pancake, Korean Noodle soup 9:57 당근라페샌드위치 Carrot Rapees Sandwich 12:44 소고기죽 Beef Porridge 13:50 네가지맛크림치즈 Four Flavors of Cream Cheese 16:49 금귤콩포트. Kumquat Compote 19:44 토마토마리네이드, 감자스프 Cherry Tomatoes Marinade, Potato Soup 23:22 수박열무국수 cold radish noodle 25:22 시저샐러드, 봉골레파스타 Caesar Salad, Vongole Pasta 28:07 완두콩밥 Green Pea Rice 33:36 망고빙수 Mango shaved ice 34:45 팟타이 Pad thai 37:46 열무피클, 참외피클, 양파장아찌 Radish pickles, Korean melon pickles, Pickled onions 40:58 샐러드도시락 Lunch Box 43:39 자두파이 Plum Pie 48:47 낙지젓갈 비빔국수 Octopus Bibim Noodles 51:03 단호박콩국수 Sweet Pumpkin Noodles 54:10 감자샐러드와 먹물모닝빵 Potato Salad, Squid ink roll buns 58:01 단호박에그슬럿,목살스테이크. Pumpkin Eggslut, Pork Steak 1:01:55전복밥 Abalone Pot Rice 1:07:09 그릭요거트샐러드, 감바스 Greek Yogurt Salad, Gambas Al Ajillo *Squid ink roll buns 250 g flour 30g sugar 3g salt 3 g of yeast 20g room temperature butter 165g milk Squid ink 4g 1. Mix flour, salt, sugar and yeast 2. Mixing ink with milk 3. Add 2 to 1 and mix well, then add butter and knead 4. 1 hour of primary fermentation 5. Divide into 16 equal parts, roll into balls, and let it rest for 15 minutes 6.Reshape and place in pan, secondary fermentation 50 minutes 7. Bake in the oven at 180 degrees for 15 minutes