[Eng] 비밀 레시피 초당옥수수 에그스콘(에그타르트) 만들기 | Making Corn Egg Scone (Egg Tart) | Bakingdom
47.9 هزار بار بازدید -
3 سال پیش
-
👑 Chodang corn and egg
👑 Chodang corn and egg tart with high sugar content and high moisture content, plus scones👨🏻🍳
👇🏻For more detailed recipes and descriptions, please check by clicking the More button below.
👇🏻For more detailed recipes, please click on the down below
#chodang corn #egg scones #corn egg tart
Chodang corn is an item with a very high sugar content and 90% moisture content. It has a strong corn flavor, so you do not need to add any additives and you can reduce the amount of sugar. It can be eaten raw or steamed, but its crunchy texture does not disappear even when cooked.
There is an item of egg scones in my video, and the product in that video has a chewy filling texture. I thought it would go well with the thin and pudding-like texture of chodang corn, which has a crisp texture even when cooked. 🧐 🧐 🧐
Usually, when using canned corn, some moisture is blown away to add it, but when the moisture is blown away, the unique flavor and sugar content of chodang corn is lost, so it would be much tastier and easier to use raw, right? 😀
I usually use ‘soy milk’ together with milk for filling, but when the egg tart is cooked, it removes the peculiar fishy smell of eggs and gives it a much more fragrant smell and taste.
***When used as a regular corn can, it does not matter if you use the same amount. You can use it after completely removing the water, or you can fry it with butter to blow away moisture and enhance the flavor.
Please enjoy watching~👨🏻🍳
------------------------------------------------------------ ---------------
♔ Materials ♔
♔ Muffin pan diameter 7.3cm x height 4.5cm
-Scones dough (for 10 pieces)
132g strong flour
132g soft flour
7g baking powder
10g sugar
2 g salt
107 g butter
125g whipped cream
30 g eggs
-peeling
204g fresh cream
66g soy milk
132g milk
78g sugar
88g yolk
3g vanilla extract
200g Chodang Corn & Canned Corn
------------------------------------------------------------ ---------------
-dough
1) Put the powdered ingredients in one place and mix them all together.
2) Put a certain amount of powder and cold butter in a blender and grind it little by little.
- Be careful as the butter turns into a rice cake if you use too much.
- Butter must be cold
3) Mix it with the existing powder again.
4) Put the egg and whipped cream and knead it together until the powder disappears.
-Be careful not to knead too much, as gluten may form and the scones will crack or the texture will be chewy.
5) Refrigerate the dough for 30 minutes
6) Divide into 50g increments and pan in buttered muffin tins.
Please work so that the bottom and sides adhere well to each other.
7) Refrigerate the panned scones once more.
8) Cover the muffin paper and fix the shape by inserting a pressing stone.
-Can be substituted with light grains such as rice, oats, and red beans
9) Bake in an oven at 180℃ for 13 minutes (based on Unox)
10) Coat the inside of the egg yolk
-The crispiness of the scones is maintained even if they are baked with filling and stored in the refrigerator.
11) Bake the scones coated with egg yolk in an oven at 180℃ for 6 minutes.
-peeling
1) Put fresh cream, soy milk, milk, sugar, and corn in one pot and heat it up.
2) Sift the corn through a sieve and mix the yolk with the heated filling.
3) After sieving the filling with the yolk once more, mix it with the corn.
4) Add vanilla extract, mix, and refrigerate.
- Best to refrigerate for a day or so (at least 2 hours)
* Fill the filling and bake at 200℃ for 15 minutes at 180℃ for 15 minutes
♔ If you have any questions about the video, please leave a comment🧐
If you have any questions about the video, please leave a comment🧐
—🥐———————————————————————————🍰
thank you for watching
Subscriptions and likes and alarm settings are a big help👨🏻🍳
Thank you for watching~
Subscription and like alarm settings are a big help👨🏻🍳
—🍩———————————————————————————🎂
♔ When using a recipe, please leave a source.
Unauthorized use of this video, secondary editing or re-uploading is prohibited.
Please leave a source when using recipe.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
Instagram: Instagram:
mail : [email protected]
🎵Music provided by President Begeum
🎵Track : Summer Night's Dream - [브금대통령](감성/추억/Dream) 여름밤의 꿈 / A Summe...
👇🏻For more detailed recipes and descriptions, please check by clicking the More button below.
👇🏻For more detailed recipes, please click on the down below
#chodang corn #egg scones #corn egg tart
Chodang corn is an item with a very high sugar content and 90% moisture content. It has a strong corn flavor, so you do not need to add any additives and you can reduce the amount of sugar. It can be eaten raw or steamed, but its crunchy texture does not disappear even when cooked.
There is an item of egg scones in my video, and the product in that video has a chewy filling texture. I thought it would go well with the thin and pudding-like texture of chodang corn, which has a crisp texture even when cooked. 🧐 🧐 🧐
Usually, when using canned corn, some moisture is blown away to add it, but when the moisture is blown away, the unique flavor and sugar content of chodang corn is lost, so it would be much tastier and easier to use raw, right? 😀
I usually use ‘soy milk’ together with milk for filling, but when the egg tart is cooked, it removes the peculiar fishy smell of eggs and gives it a much more fragrant smell and taste.
***When used as a regular corn can, it does not matter if you use the same amount. You can use it after completely removing the water, or you can fry it with butter to blow away moisture and enhance the flavor.
Please enjoy watching~👨🏻🍳
------------------------------------------------------------ ---------------
♔ Materials ♔
♔ Muffin pan diameter 7.3cm x height 4.5cm
-Scones dough (for 10 pieces)
132g strong flour
132g soft flour
7g baking powder
10g sugar
2 g salt
107 g butter
125g whipped cream
30 g eggs
-peeling
204g fresh cream
66g soy milk
132g milk
78g sugar
88g yolk
3g vanilla extract
200g Chodang Corn & Canned Corn
------------------------------------------------------------ ---------------
-dough
1) Put the powdered ingredients in one place and mix them all together.
2) Put a certain amount of powder and cold butter in a blender and grind it little by little.
- Be careful as the butter turns into a rice cake if you use too much.
- Butter must be cold
3) Mix it with the existing powder again.
4) Put the egg and whipped cream and knead it together until the powder disappears.
-Be careful not to knead too much, as gluten may form and the scones will crack or the texture will be chewy.
5) Refrigerate the dough for 30 minutes
6) Divide into 50g increments and pan in buttered muffin tins.
Please work so that the bottom and sides adhere well to each other.
7) Refrigerate the panned scones once more.
8) Cover the muffin paper and fix the shape by inserting a pressing stone.
-Can be substituted with light grains such as rice, oats, and red beans
9) Bake in an oven at 180℃ for 13 minutes (based on Unox)
10) Coat the inside of the egg yolk
-The crispiness of the scones is maintained even if they are baked with filling and stored in the refrigerator.
11) Bake the scones coated with egg yolk in an oven at 180℃ for 6 minutes.
-peeling
1) Put fresh cream, soy milk, milk, sugar, and corn in one pot and heat it up.
2) Sift the corn through a sieve and mix the yolk with the heated filling.
3) After sieving the filling with the yolk once more, mix it with the corn.
4) Add vanilla extract, mix, and refrigerate.
- Best to refrigerate for a day or so (at least 2 hours)
* Fill the filling and bake at 200℃ for 15 minutes at 180℃ for 15 minutes
♔ If you have any questions about the video, please leave a comment🧐
If you have any questions about the video, please leave a comment🧐
—🥐———————————————————————————🍰
thank you for watching
Subscriptions and likes and alarm settings are a big help👨🏻🍳
Thank you for watching~
Subscription and like alarm settings are a big help👨🏻🍳
—🍩———————————————————————————🎂
♔ When using a recipe, please leave a source.
Unauthorized use of this video, secondary editing or re-uploading is prohibited.
Please leave a source when using recipe.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
Instagram: Instagram:
mail : [email protected]
🎵Music provided by President Begeum
🎵Track : Summer Night's Dream - [브금대통령](감성/추억/Dream) 여름밤의 꿈 / A Summe...
3 سال پیش
در تاریخ 1400/03/29 منتشر شده
است.
47,959
بـار بازدید شده