Postre
Yakgwa (Korean Honey Ginger Biscuits)
12 hPara 16Nutri-Score D€€
D
12 h
12 hYakgwa (Korean Honey Ginger Biscuits)
receta de
Your Royal Foodness 🍜🎀
@yourroyalfoodness
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
all-purpose flour (sifted)Cereales250 g
honeyDespensa120 g
ginger juice (freshly squeezed)Frutas y verduras20 ml
sesame oilDespensa20 ml
sojuBebidas20 ml
saltEspecias2 g- vegetable oil (for deep frying)Despensa1 litro
- honey (for the syrup)Despensa200 g
water (for the syrup)Otro200 ml
ginger (sliced, for the syrup)Frutas y verduras20 g
por ración
Nutrición
125kcal
- Carbohidratos
- 21 g
- Proteínas
- 2 g
- Grasas
- 4 g
lo que usará
Utensilios
Bol ×2
Cazo
Olla
Espumadera
Rodillo- Cortador de galletas
- Brocheta
paso a paso
Preparación
- Paso 1
Make the honey ginger syrup
- Combine the honey, water and sliced ginger in a saucepan.
- Bring to a gentle simmer and let the ginger infuse, then set aside to cool.
- Paso 2
Mix the dough
- Whisk the sifted flour with the salt in a bowl.
- Stir the honey, ginger juice, sesame oil and soju together in another bowl until smooth.
- Pour the wet mixture into the flour and mix into a smooth, firm dough.
- Paso 3
Shape the biscuits
- Roll the dough out to an even thickness.
- Cut out small rounds with a cookie cutter.
- Pierce each biscuit a few times with a skewer to make the traditional pattern.
- Paso 4
Deep fry the biscuits
- Heat the vegetable oil in a pot to a low-medium temperature.
- Fry the biscuits gently until golden and crisp on the outside, turning as needed.
- Drain on a rack or paper towels.
- Paso 5
Soak overnight in the syrup
- Dip the fried biscuits into the cooled honey ginger syrup until well coated.
- Leave them to soak in the syrup overnight so they become moist inside.