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#Korean traditional dessert#Honey cookies#Cookie recipe#Yakgwa#
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hello! I'm 'Baking Again Today'. 😊
Following last week's video, today I bring you a baked Yakgwa video!
Fried Yakgwa is delicious, but it is highly likely to fail depending on the frying temperature, takes a long time to fry, and is definitely a difficult dessert.
So, I made baked yakgwa that is easier to make than fried yakgwa with a low probability of failure and can be made in large quantities in a short time. 😊
The baked yakgwa is definitely not fried in oil, so it doesn't taste like oil, and it feels light and healthy! Instead, there is a dry feeling compared to fried yakgwa. So I baked it in the oven, but I worked hard to make the recipe as similar as possible to the fried Yakgwa.
Honestly, I didn't expect much because I thought fried food was the best, but I was really surprised that it was much better than I expected! The moist yet chewy texture was so delicious. 👍 It is recommended to eat baked medicine at room temperature rather than refrigerated, or to freeze it and then thaw it for a while before eating.
And the recipe made today is different from the fried yakgwa. I do not recommend making fried yakgwa with this recipe! If you are looking for fried yakgwa, please refer to this video.
1. Recipe without glutinous rice flour ( • 장인한과 약켓팅 계속 실패해서 그냥 직접... )
2. Recipe with glutinous rice flour ( • 약과계의 에르메스, 장인한과 약과 집에서... )
Be sure to make baked Yakgwa, which is also great as a gift. 😊
🥮 Baked Yakgwa 🥮
▶ Ingredients ◀ 16ea
After preheating to 320℉ (160℃), bake at 302℉ (150℃) for 10 minutes, then raise the temperature to 338℉ (170℃) and bake for another 8 minutes.
( Yakgwa dough )
1. Dough with glutinous rice flour
240g All-purpose flour
50g wet glutinous rice powder (The wet glutinous rice powder I used does not contain salt. If you use salted wet glutinous rice powder, add 2g of salt.)
1g cinnamon powder
1g baking soda
75g cooking oil
55 g of water
50g light brown sugar
3g salt
60g starch syrup
2. Dough without glutinous rice flour
290g All-purpose flour
1g cinnamon powder
1g baking soda
75g cooking oil
63 g of water
50g light brown sugar
3g salt
60g starch syrup
( Syrup )
Grain syrup 600g
360g starch syrup
150g water
20g ginger (can be omitted, but it is recommended to add it.)
some sesame seeds (optional)
◼ How to store ◼
- It is recommended to store it at room temperature or put it in the freezer and eat it after thawing at room temperature for a while. If stored at room temperature, consume within 5 days.
* Products used * ( As part of Coupang Partners' activities, a certain amount of commission is provided.)
- yakgwa mold (large): ( link.coupang.c... )
- All-purpose flour : ( link.coupang.c... )
- Wet glutinous rice flour: ( link.coupang.c... )
- Sugar: ( link.coupang.c... )
- Cooking oil: ( link.coupang.c... )
- Starch Syrup: ( link.coupang.c... )
- Grain syrup : ( link.coupang.c... )
- Sesame : ( link.coupang.c... )