ASMR 달콤한 소리의 직접만든 약과+카이막 먹방 eating sound | Korean Dessert Yakgwa Mukbang
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Today’s video includes homemade yakgwa,
Today’s video includes homemade yakgwa, sticky rice yakgwa, mo-yakgwa mukbang! WIth it, I paired them with ice-cream and kaymak too. I made kaymak myself and it goes so well together with the other desserts! I mean it was a bit hard to make them but the end satisfaction feels a whole lot better since I made it myself :) I’ll upload the kaymak making video soon as well! I had them with whole honeycombs!!
I hope everyone enjoys today’s video as well~ Have a good sleep, sweet dreams and have a nice day!
-P.s
- To be honest, since I couldn’t really buy all the trending yakgwa that are apparently very good. It’s hard to compare or make any judgments, but I was very satisfied with them. The thing is though, because I get to eat a lot while mukbang, the food can feel a bit repetitive. So I just shared them around as well as ate them one by one throughout the week hehe.
- I updated and compiled membership benefits as well~ If you are curious, please follow the link :)
@asmrsuna
Yakgwa recipe
Ingredients:
- Jipchung Syrup (Syrup made from honey or glucose/grain syrup): Rice barley malt syrup + Corn syrup + Water + Ginger
- Sugar Syrup: Sugar + Corn syrup + Water
- Normal Yakgwa and Mo-yakgwa: All purpose flour / Plain flour + Cinnamon powder + salt + pepper + sesame seed oil + grape seed oil + 25% Soju (Editor's note: If no soju is available, maybe try 25% alcohol vodka but.. may taste slightly different as the base for the alcohol is different rice/potato).
- Sticky Rice Yakgwa: All purpose flour / Plain flour + Sticky / Glutinous rice powder + Cinnamon powder + Cooking oil
Instruction Steps:
1. Making sugar syrup - Add 200g water, 160g Sugar, 40g of Corn syrup and mix it into sugar syrup
2. Making the normal dough: 450g of flour, 4.5g of Cinnamon powder and salt, 36 g of sesame seed oil, mix then siff the mixture. Then add 95g of sugar syrup and 105g of soju into the mix and mix thoroughly into the dough.
3. Sticky Dough: 270g of flour, 60g of sticky rice powder, 1g of cinnamon powder, 3g of salt and 65g of cooking oil and sift. Then add 200g of sugar syrup and 60g of corn syrup and mix the mixture into a dough
4. Resting the Dough: In a refrigerator, cool the mixture for 1 hour
5. Making Jipchung syrup: Add 795g of Rice barley malt syrup,200g of water, 450g of corn syrup and 20g of ginger and boil.
6. Shaping the Yakgwa: For Mo-yakgwa, ise 3 single fold technique to fold them. Then cut them into square bits and make holes. Normal Yakgwa, put them in a mold, poke holes then take them out from the molds.
7. Frying them - Preheat oil to 100’C (212’F) then fry them. Once the dough puffs up, flip them then increase the oil to 160’C (320’F) to give them a rich color, take them out and cool them down.
8. Coating with Syrup: Leave the fried yakgwas in the premade jipchung syrup formore than one day and let them soak the syrup. Then dry them at room temperature and it's done.
I hope everyone enjoys today’s video as well~ Have a good sleep, sweet dreams and have a nice day!
-P.s
- To be honest, since I couldn’t really buy all the trending yakgwa that are apparently very good. It’s hard to compare or make any judgments, but I was very satisfied with them. The thing is though, because I get to eat a lot while mukbang, the food can feel a bit repetitive. So I just shared them around as well as ate them one by one throughout the week hehe.
- I updated and compiled membership benefits as well~ If you are curious, please follow the link :)
@asmrsuna
Yakgwa recipe
Ingredients:
- Jipchung Syrup (Syrup made from honey or glucose/grain syrup): Rice barley malt syrup + Corn syrup + Water + Ginger
- Sugar Syrup: Sugar + Corn syrup + Water
- Normal Yakgwa and Mo-yakgwa: All purpose flour / Plain flour + Cinnamon powder + salt + pepper + sesame seed oil + grape seed oil + 25% Soju (Editor's note: If no soju is available, maybe try 25% alcohol vodka but.. may taste slightly different as the base for the alcohol is different rice/potato).
- Sticky Rice Yakgwa: All purpose flour / Plain flour + Sticky / Glutinous rice powder + Cinnamon powder + Cooking oil
Instruction Steps:
1. Making sugar syrup - Add 200g water, 160g Sugar, 40g of Corn syrup and mix it into sugar syrup
2. Making the normal dough: 450g of flour, 4.5g of Cinnamon powder and salt, 36 g of sesame seed oil, mix then siff the mixture. Then add 95g of sugar syrup and 105g of soju into the mix and mix thoroughly into the dough.
3. Sticky Dough: 270g of flour, 60g of sticky rice powder, 1g of cinnamon powder, 3g of salt and 65g of cooking oil and sift. Then add 200g of sugar syrup and 60g of corn syrup and mix the mixture into a dough
4. Resting the Dough: In a refrigerator, cool the mixture for 1 hour
5. Making Jipchung syrup: Add 795g of Rice barley malt syrup,200g of water, 450g of corn syrup and 20g of ginger and boil.
6. Shaping the Yakgwa: For Mo-yakgwa, ise 3 single fold technique to fold them. Then cut them into square bits and make holes. Normal Yakgwa, put them in a mold, poke holes then take them out from the molds.
7. Frying them - Preheat oil to 100’C (212’F) then fry them. Once the dough puffs up, flip them then increase the oil to 160’C (320’F) to give them a rich color, take them out and cool them down.
8. Coating with Syrup: Leave the fried yakgwas in the premade jipchung syrup formore than one day and let them soak the syrup. Then dry them at room temperature and it's done.
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در تاریخ 1402/02/23 منتشر شده
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