🇰🇷Butter Tteok, which is very popular in Korea 🥣 Anyone can easily eat rice cake flour and metal mold🧈

Juni Cafe recipe

🍽️ simple rice you can make at home

🧁 trend sweets ✨

Last time is a sequel to butter tteok made with shiratamako and silicon mold 🧈

In Korea, it is mainstream to make it with glutinous flour + tapioca flour + chestnut type metal mold, but last time it was reproduced with shiratamako x silicon mold so that it can be easily obtained even at home in Japan ◎

What if you actually had a metal mold and anyone could make it easier if they had the materials 😳

So this time, glutinous rice flour + metal-shaped version! Instead of tapioca flour, cornstarch or potato starch is used to adjust the texture.

📖 Shiratamako → Mochi flour 🟰 No work to crush lumps 🙆‍♀️

Silicon → metal 🟰 once out and no work to harden 🙆‍♀️

The metal mold has good heat conduction and the dough is more firmly heated than the silicon mold, so the big difference is that the baked color is easy to get beautifully ◎ The silicon mold has the characteristic that heat is hard to transfer and the baked color is hard to get.

🗒️ Recipe to see slowly in the photo

If you do not have a metal mold, 💁‍♀️ here (shiratamako & silicon mold version)

RECIPE RECIPE RECIPE RECIPE RECIPE

Packing material (about 6 pieces)

60 g glutinous rice flour

10 g cornstarch or potato starch

Sugar 35g

a pinch of salt

90 g milk

30 g butter

1 egg (50g)

A little vanilla essence

Apply to the mold Butter 5-10 g

☑️.

Preheat the oven to 170 ℃

Grease the mold with butter

How to make it

1 Combine flour (glutinous rice flour, corn starch, sugar, salt) and mix

2 Combine milk and butter and heat in the microwave at 600W for 1 minute to melt the butter (be careful not to overheat ⚠️ the butter melts)

Add vanilla extract and beaten egg to 3 2 and mix

Add 3 to 4 1, mix well and rub with a colander

5 Put 70% of the dough into the mold and bake in the oven at 170 ℃ for 20 minutes

6 Continue to raise to 180 ℃ and bake for 15 to 20 minutes until it is firmly browned (do not open the door on the way ⚠️)

7 Take it out of the oven and cool it down to complete!

point point point point point

Mochi flour has a different amount of water absorption than shiratamako, so potato starch or corn starch is added to adjust the texture. ◎ Potato starch increases the chewy feeling, but if you want to give a crispy texture outside of butter tteok, corn starch is recommended!

The metal mold is easier to transfer heat than silicon, so the point is to start from a lower 170 ℃ and bake slowly 🔥 If you bake at a high temperature at a stretch, only the outside swells first and the dough tends to harden, so slowly at a low temperature After passing through the fire to the center, raise it to 180 ℃ and brown it ◎

Aim for a darker color. If it's thin, it's hard to feel crispy, so be patient and wait a little! If the color is not enough depending on the oven, take out only the surface at the end and bake it for an additional 5 minutes to adjust it. ◎ If it cools down and the crispness is lost, reheat it with a toaster to revive it ✨

Save it and make it ☺️

Questions and comments 🩵✍️

Easy recipe for everyone # butter # mochi My Recipe Memo # sweets # beginner Korean sweets

5/19 Edited to

作ってみて感じたのは、バタートックは「材料」よりも“型と焼き方”で仕上がりがかなり変わるスイーツだということ。検索でも「バタートック型」「シリコン型」「白玉粉」「もち粉」あたりで迷っている人が多い印象なので、私の失敗→改善メモを追記します。 ■金属型がないとき：シリコン型でもOK？シリコン型でも作れますが、焼き色がつきにくく外カリ感が弱くなりがち。私がシリコン型で近づけたコツは、①型に塗るバターを“たっぷり”にする（画像にもある「型にバターをたっぷり」大事）、②焼き上がり後に型から出して粗熱を取ってから、トースターで1〜2分だけ表面を追い焼きすること。これでカリッと感が復活しやすいです。 ■白玉粉ともち粉、どっちが正解？手軽さならもち粉がかなり楽でした。白玉粉は粒が残ると食感がムラになりやすく、つぶす工程が地味に大変。もち粉は比較的サラサラで混ざりやすい反面、吸水が違うので粉の調整が重要です。 ■コーンスターチと片栗粉の使い分け（食感調整）私は外カリを狙う日はコーンスターチ、もっちり重視なら片栗粉にしています。コーンスターチは軽い歯切れが出て、表面がカリッとなりやすい印象。片栗粉はもち感が強く出る反面、焼き色が薄いと“ねっちり”寄りに感じることがあるので、焼き色はしっかり濃いめ推奨です。 ■生地がうまくいかないときのチェックポイント・ダマが残る：粉類は先に混ぜてから液体を入れる→最後に一度こす（「こしてなめらかに」で仕上がりが安定）・膨らみすぎて割れる：最初から高温にしない。170℃で中まで火を入れてから180℃で焼き色をつけると割れにくかったです。・型から出しにくい：バターは“これくらい”と思う量より多めに。特に金属型は塗りムラがあるとくっつきやすいので、刷毛で角まで。 ■保存・リベイク（翌日もおいしく）冷めるとカリカリが落ち着くので、食べる直前にトースターで軽く温め直すと復活します。私はアルミをふんわり被せて1分→外して30秒で、外カリ中もちのバランスが戻りました。「韓国餅ケーキ作り方」っぽいイメージで探している人にも、バタートックは混ぜて焼くだけで意外と簡単。型（シリコン/金属）と、焼き色を“濃いめ”まで我慢できるかが一番の分かれ道でした。