Hello, everyone!
It's Yedang 🥳💕
Today is Valentine's Day, Pepero Day, etc
It's a great gift for the anniversary
I prepared Sacristin Pepero🤎
In the video, how to change plain dough into chocolate dough,
I'll give you a lot of tips, so please watch it🫣✨💗
Sacristain is a piecker, a piecer
It's a snack made of twisted bebebe. It's a church janitor
There's a story that it's modeled after a cane
Instead of chocolate dipping,
Grill it with chopped nuts, hail sugar, cheese, etc
It's another delicacy
It's not in the video
Salt chocolate is good, too! 🍫🧂
Sprinkle some salt on top of the dipping
Foytage that can be made quickly
I'll show you how to do it. I hope that BERIN
Don't be afraid to make it with me❤️🔥
Before we start, let me tell you what to keep in mind
📍 Butter cold, ingredients cold
📍 Be careful of gluten when kneading
📍 Horizontal and vertical direction (prevent gluten and convenient)
If this doughy butter melts,
The texture doesn't look pretty 🥲
And if you get a lot of gluten,
The texture becomes tough and hard
If you fold three verses at once,
It creates gluten, so it's called refrigerated tissue
We'll have some time to reorganize
In the video, every two folds of verse 3,
I ordered 1 hour of refrigerated tissue
If you are the hand of the sun 💦 ☀ ️
When the dough melts due to the hot weather, use refrigerated tissue
(Minimum 30 minutes) Be careful not to melt the butter❤️🔥
Instagram : / gayedang.__
Then I'll start!
🎀 Materials used
[Lessure] AOP Roll Butter (500g/Gourmet grade fermentation butter): www.bncmarket.c...
[Vallona Chocolate] White Cover Chocolate 35% (Ivoire/180 g): www.bncmarket.c...
[Vallona Chocolate] High Concentration Dark Cover Chocolate 80% (Körd Guanaha/1kg): www.bncmarket.c...
[Ballona] Coco Apa Powder (80g): www.bncmarket.c...
💛 Plain
cake flour 100g
bread flour 100g
salt 4g
cold water 100g
vinegar 3g
butter 180g
🤎 Chocolate
cake flour 100g
bread flour 100g
Cocoa Powder 32g
butter 180g
cold water 115g
vinegar 3 g
sugar 15g
salt 4g
① Mix water, vinegar, salt, and sugar with cold water
② Cut 1 to 3cm of cold butter into flour and mix
③ Mix the mixture
④ When the flour is gone, it is pressed with a scrapper to form a lump
⑤ Put it in plastic or plastic wrap and make a square
Refrigerate for 30 minutes (1)
⑥ Push it to 12x36cm and fold it twice (1) and refrigerate it for 1 hour (2) - The size doesn't matter! It's okay if you don't carelessly
⑦ Section 3 Fold 2 more times (2) Then refrigerate for 1 hour (3)
⑧ Section 3 Fold 1 to 2 more times (3) Then refrigerate for 1 hour (4)
Fold 3 verses 5-6 times
⑨ Plastic surgery (Please refer to the video!))
⑩ Cut the hardened dough into 1 to 1.5 cm pieces
(Sakristin is 1cm)
⑪ After panning, bake it in the oven
🤍 On the palmi, bake at 190°C / 10 minutes,
Bake at 180°C / 5 to 10 minutes to color
🤍 Grill the Pepero (Sakristang) at 190°C / for 10 minutes
📍 Check carefully as the baking time may vary depending on the thickness and length of the dough
Making Simple Coated Chocolate
150g of chocolate
15g vegetable oil
① Melt the chocolate at 45°C
② Mix the oil and use it at 35-40℃
This video is based on the reserve fund from BNC Market
It's written
#Pepero Day #Making Pepero #Palmie
1 окт 2024
