🇰🇷Butter Tteok, which is very popular in Korea 🥣 Anyone can easily eat rice cake flour and metal mold🧈
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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 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.
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
バタートック（バター餅）は韓国で大人気のもちもちスイーツで、最近では日本でも注目が集まっています。私ももち粉と金属型でこのお菓子を初めて作ったとき、その手軽さと美味しさに感動しました。もち粉を使うことでダマを潰す手間がなくなり、ざっと混ぜて型に入れるだけ なので初心者にも嬉しいポイントです。 さらに、金属型を使うことで生地に均一に火が通りやすく、きれいでカリッとした焼き色がつくのも嬉しい特徴。最初は170℃でじっくり焼いて中まで火を通し、途中で180℃に温度を上げて香ばしい焼き目をつけるという工程が、食感の違いを引き出すコツです。私も何度か温度や時間を調整しながら作った結果、外はサクッと中はもちっとした理想的な食感が実現しました。 タピオカ粉の代わりにコーンスターチや片栗粉を使うのも良い工夫で、コーンスターチは外側のカリッと感を高めたいときにおすすめです。片栗粉を入れるとよりもちもち感が増すので、好みで使い分けてみると良いでしょう。 作る際は、バターを型にたっぷり塗るのも生地が型から外れやすくなるポイント。焼き上がった後、冷めてカリッと感が失われてしまったらトースターで軽く温めると、また焼きたての食感がよみがえるので重宝しています。 このように、簡単かつ本格的な韓国スイーツを自宅で楽しめるレシピは、お菓子づくり初心者にもおすすめ。私の経験では、材料が揃いやすく、工程もシンプルなので、気軽にチャレンジできるのが嬉しいところです。ぜひご家庭で作って、韓国の味を楽しんでみてください！
