Oven Walnut Gangjeong! (Korean snack) A really delicious Korean snack that is crispy and savory. Detailed explanation from ingredient preparation to packaging
Hello!
It's been a while since I said hello! Today, I made a video of making walnut sweet and sour,
Wow, it took me a week to edit, test this and that, and retake the short part.
I used up 10 kilograms of walnuts. Thanks to you, people around me had a party with sweet and sour walnuts. lol
Why isn't the sweet and sour walnut working? It takes a long time to make, and it seems sticky if you make it... I want to make it like it's being sold, but if you feel sorry for something like that, make sure to watch it.
I recorded in detail the recipe and how to make it, which even people with picky tastes love.
★Make delicious walnut Gangjeong properly and make your own holiday gifts, family reunion gifts, and return gifts.
I'll just write down the recipe and table of contents for more. I've really detailed it in the video.
Please check the rest in the video,
Please~~~~~ Please watch the video and leave me a question. ^^
If you watch it until the end, you will see various tips and questions you were curious about.
1. Prepare the walnuts
2. Nut-steamed ingredients
3. Pre-processing of walnuts
4. Cooker in syrup
- 3. Cooker in syrup (additional explanation)
5. ingredients for making syrup
6.Let's scent the walnut.
7. Packaging
8.Storage
●Basic walnut gangjeong
Syrup ingredients for 500g walnuts - 100g water, 100g sugar, 2g salt, 70g starch syrup, 500g walnuts
water 100g, sugar 100g, salt 1g, starch syrup 70g ( walnuts 500g)
● Sweet and sour walnuts on the skin
Basic recipe + cinnamon powder (buy a good one without poison) 4g
water 100g, sugar 100g, salt 2g, starch syrup 70g ( walnuts 500g) +cinnamon powder
●Calf, raw river, walnut, sweetened
Basic recipe + cinnamon powder (buy a good one without poison) 4g + ginger powder 2g
water 100g, sugar 100g, salt 2g, starch syrup 70g ( walnuts 500g) +cinnamon powder
If you don't have ginger powder, take it off as much as your ginger thumb, cut it thinly and put it in syrup (you have to take it out before baking it in the oven)
● Coffee, walnut, and sweetened bean curd
Basic recipe + 2g coffee powder (or coffee flavored syrup 20)
water 100g, sugar 100g, salt 2g, starch syrup 70g ( walnuts 500g) +cinnamon powder
● When you make it with fruit syrup
- Walnuts 500g + fruit syrup 250g + salt 2g
Use only sugar and fruit for fruit syrup. (Misuse of this alternative sugar-containing low-cost product will leave a sticky texture.)
I've tried making ginseng syrup, ginger syrup, and citrus syrup.
●Basic walnut gangjeong
Syrup ingredients for 500g walnuts - 100g water, 100g sugar, 2g salt, 70g starch syrup, 500g walnuts
water 100g, sugar 100g, salt 1g, starch syrup 70g ( walnuts 500g)
※ There is 2g of salt in the recipe, so you can add 1.5~2g.
The savory taste of walnuts and the sweet taste of syrup meet and it's easy to get a little greasy,
If you add more salt than normal recipes, the taste is balanced and delicious.
And in the video, I expressed that the remaining syrup with walnut Gangjeong in a sieve is more watery than starch syrup, and I think the expression is similar. ^^
Karamel walnut Gangjeong will be shown in the next video... (I'll make a short video lol)
Ps. At the end of the video, the caption about pecan gangjeong is short, but the content is wrong and I can't see it well, so I'll write it down again.
You don't need to blanch pecans for a minute or two shorter than walnuts before pre-processing. The pecans themselves don't have an astringent taste and have a sweet taste.
The method of boiling the pecans is the same, but the pecans are thin, so if you bake them at the same temperature as walnuts, they burn well and bake them at 160 to 165 degrees for about 15 minutes, and be careful not to burn them.
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