Kkwabaegi (Korean Twisted Doughnut). Kkwabaegi. featured in Street Treats From Around Asia. These kkwabaeggi (꽈배기), or twisted donuts, were one of my favorite after-school treats when I was a kid, something you can still find in many Korean bakeries and being sold on Korean streets today. As much as I like these donuts, they're getting harder to find in Seoul.
Twisted doughnuts are known as kkwabaegi (꽈배기) in Korean.
How to make Kkwabaegi, Twisted doughnuts from Maangchi.com.
Kkwabaegi twisted donuts are traditionally an after-school treat.
Kalian dapat membuat Kkwabaegi (Korean Twisted Doughnut) hanya dengan menggunakan 15 bahan dan 10 langkah saja. Berikut ini bahan dan cara untuk membuatnya, bikin Kkwabaegi (Korean Twisted Doughnut) yuk!
Bahan-bahan Kkwabaegi (Korean Twisted Doughnut)
- Gunakan Adonan kering :.
- Sediakan 350 gr/23 sdm tepung terigu protein tinggi.
- Siapkan 60 gr/4 sdm gula pasir.
- Dibutuhkan 30 gr/2 sdm susu bubuk.
- Diperlukan 1/2 sdt garam.
- Sediakan 45 gr/3 sdm mentega.
- Gunakan 1 butir telur ayam.
- Sediakan Adonan biang :.
- Dibutuhkan 7 gr/ 1/2sdm fermipan.
- Dibutuhkan 175 ml/ 12sdm air hangat.
- Sediakan 1 sdm gula pasir.
- Diperlukan Untuk taburan :.
- Diperlukan Gula halus.
- Siapkan Keju.
- Sediakan Manisan cherry.
See how they're made in small bakery located in Seoul's Yeongcheon Market. These kkwabaeggi (꽈배기), or twisted donuts, were one of my favorite after-school treats when I was a kid, something you can still find in many Korean bakeries and being sold on Korean streets today. Full recipe: www.maangchi.com/recipe/kkwabaegi My cookbook: www.maangchi.com/real. These kkwabaeggi, or twisted donuts, were one of my favorite after-school treats when I was a kid, something you can still find in many Korean bakeries and being sold on Korean streets today.
Langkah-langkah memasak Kkwabaegi (Korean Twisted Doughnut)
- Larutkan fermipan dan 1 sdm gula dg menggunakan air hangat. Tunggu -+ 5 menit hingga mengembang seperti buih.
- Siapkan wadah, masukkan seluruh bahan adonan kering lalu tambahkan fermipan yg sudah mengembang. Uleni hingga kalis elastis. Agar lebih cepat kalis, banting banting adonan.
- Setelah kalis, bentuk bulat adonan kemudian sisihkan di dalam wadah dan tutup dengan kain basah. Tunggu -+ 30 menit hingga mengembang 2 kali adonan.
- Setelah mengembang, pukul bagian tengah adonan hingga mengempis kemudian bentuk bulat kembali dan sisihkan di dalam wadah. Jangan lupa tutup dengan kain basah. Tunggu -+ 30 menit hingga mengembang 2 kali adonan.
- Setelah 30 menit kedua, bagi adonan ke dalam 16 bulatan. Lalu siapkan talenan, taburi dg sedikit tepung.
- Ambil 1 bulatan adonan, ratakan memanjang dari bagian tengah adonan hingga berbentuk seperti tali yg ukurannya sama rata dg panjang 20-25cm.
- Untuk membentuk kepang, bagian kanan dan kiri adonan pilin ke arah yg berlawanan. Bagian kanan dipilin ke arah atas, sedangkan bagian kiri dipilih ke arah bawah. Setelah itu angkat adonan, satukan ujung adonan dan bentuk secara memutar. Diamkan selama 30menit, 15 menit awal balik adonan agar sisi atas dan bawah mengembang rata.
- Siapkan penggorengan, panaskan minyak. Setelah minyak panas kecilkan api hingga medium heat. Goreng donat hingga kecoklatan.
- Siapkan wadah tertutup lalu masukkan donat yg sudah digoreng, taburi dg gula halus kemudian kocok hingga rata.
- Donat siap untuk disajikan! Beri topping keju dan manisan cherry (Sesuai selera).
These kkwabaeggi (꽈배기), or twisted donuts, were one of my favorite after-school treats when I was a kid, something you can still find in many Korean bakeries and being sold on Korean streets today. These kkwabaeggi (꽈배기), or twisted donuts, were one of my favorite after-school treats when I was a kid, something you can still find in many Korean bakeries and Chapssal doughnuts are a modern Korean treat combining traditional Korean rice cakes with Western style deep fried doughnut balls. Korean Chapssal Doughnuts Sweet Chewy Doughnut Balls Filled With Sweet Red Beans Maangchi. These twisted donuts are traditionally known in Korea as Kkwabaegi. They are made by a rich dough of wheat/glutinous rice flour, butter, sugar and yeast.
