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          Jeungpyeon
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          • 다음
          • Rice Wine Cake( Rice Cake)

            Jeungpyeon is made by steaming balls of fermented dough made from rice flour and rice wine such as makkeolli. It is one of the varieties of tteok that is typically served during the summer, because its sweet and sour taste is believed to be refreshing in hot weather, as well as to aid in digestion.

          • 음식분류 -
          • 가열시간H M
          • 조리시간H M
          • 온도
          • 칼로리200kcal(man)
          • 주재료short-grain rice powder, milky rice wine, tepid water, fresh yeast

          요리방법

          Ingredients

          • - 250 g short-grain rice powder

            • 3 g (¼ tablespoons) salt
          • - 50 g (¼ cups) milky rice wine

          • - 100 g (½ cups) tepid water (40 ℃)

          • - 5 g fresh yeast

          • - 40 g (¼ cups) sugar

          • - 2 ㎏ (10 cups) rice wine cake steaming water

          • - 250 g short-grain rice powder

            • 8 g (2 ea) jujube
            • 1g stone mushrooms
            • 1.7 g (½ teaspoons) pine nuts
            • 1 g pumpkin seed
          • - Coloring ingredients

            • - for yellow tinge

              • 7.5 g (½ tablespoons) water
              • 2 g (1 ea) gardenia
            • - for pink tinge

              • 7.5 g (½ tablespoons) water
              • 3 g strawberry powder
          • - 13 g (1 tablespoon) cooking oil

          Preparation

          • 1. Sprinkle salt over the rice powder and sieve through fine mesh two times. Add milky rice wine, tepid water, fresh yeast and sugar to rice powder. Mix them with wooden scoop thoroughly. Place it in a container, cover with plastic wrap, and warm it by wrapping in electric blanket and comforter. Maintain the temperature within 40~45 ℃ to fermentate. 【Photo 1】
          • 2. When the dough swells up, stir with strong force to draw the air out. Leave it to fermentation for additional hour. 【Photo 2】
          • 3. Wipe the jujube with damp cotton cloths, cut the flesh round. Soak stone mushrooms in water for an hour, before rolling it up and julienning into thin slices.
          • 4. Remove tops of the pine nuts and wipe with dry cotton cloths. Halve it lengthwise. Wipe pumpkin seeds with dry cotton cloths.
          • 5. Halve the gardenia, soak it in water for an hour to make yellow coloring agent. Dissolve the strawberry powder in water for pink color agent.

          Recipe

          • 1. When the fermentation complete, divide the dough into 3 parts. Add coloring agents for 2 doughs. Leave one as white. 【Photo 3】
          • 2. Put the dough in the cup cake tray. Garnish with jujube, mushrooms, pine nut and pumpkin seeds. 【Photo 4】
          • 3. Boil water for steaming. When steams come up, turn off the heat and put the cup cake tray in the pot. Sit it for 10 minutes for third fermentation(water temperature should be at 83 ℃).
          • 4. When the dough swells up again, steam it for 20 minutes on high heat. Steam for 10 more minutes on low heat.
          • 5. Take out the cakes(Rice Cake) and coat with cooking oil.
          Tip
          • The finer rice power is better for rice wine cake. Thicker dough also makes better outcome.
          • Mugwort powder brings out green color rice wine cakes.
          • Traditionally, Omija water(Omija : water = 1 : 2) was used as a pink color agent.
          • This cake is made with milky rice wine,which has sweet smelling. This cake was eaten during the summer, because it is not easily spoiled, even in summer.
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