Chewy & crispy! CHOCOLATE BUTTER TTEOK!
Butter tteok
Chocolate Butter Tteok, Chewy Baked Rice Cakes
Bahan
Chocolate sauce:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan susu cair bersama mentega tawar dan garam sampai menteganya meleleh saja.
- Matikan api lalu diamkan campuran susu sampai hangat-hangat kuku, jangan sampai panas supaya telurnya tidak matang.
- Pecahkan satu butir telur ke dalam wadah lalu masukkan gula pasir dan vanila, aduk sampai rata.
- Tuang campuran susu dan mentega yang sudah tidak panas ke dalam adonan telur lalu aduk sampai rata.
- Ayak tepung beras ketan, tepung tapioka dan cokelat bubuk ke dalam adonan.
- Aduk sampai adonannya benar-benar rata.
- Saring adonan supaya tidak ada gumpalan yang tersisa.
- Panaskan oven di suhu 170 sampai 180 derajat.
- Olesi cetakan carbon steel berbentuk kerang dengan mentega sampai semua sisinya terkena, supaya tidak lengket dan hasilnya lebih garing.
- Aduk dulu adonannya supaya menteganya tidak memisah, lalu tuang ke cetakan sampai hampir penuh, kira-kira 46 sampai 47 gr per cetakan.
- Beri potongan dark chocolate di atas adonan.
- Panggang di oven yang sudah dipanaskan selama kurang lebih 35 sampai 38 menit.
- Untuk sausnya, lelehkan dark chocolate bersama whipping cream di microwave sampai menjadi saus cokelat yang licin.
- Balikkan cetakan begitu matang lalu keluarkan kuenya. Sajikan selagi hangat dengan siraman saus cokelat.
Ingredients
Chocolate sauce:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Heat the liquid milk with the unsalted butter and salt just until the butter melts.
- Turn off the heat and let the milk mixture cool to lukewarm, never hot, so it will not cook the egg.
- Crack one egg into a bowl, add the granulated sugar and vanilla, and stir until combined.
- Pour in the cooled milk and butter mixture and stir until combined.
- Sift the glutinous rice flour, tapioca flour and cocoa powder into the batter.
- Stir until the batter is completely smooth.
- Strain the batter so no lumps are left.
- Preheat the oven to 170 to 180 C.
- Brush a carbon steel shell shaped mould with butter, covering every surface, so nothing sticks and the crust comes out crisper.
- Stir the batter first so the butter does not separate, then fill each mould almost to the top, about 46 to 47 g per cavity.
- Press pieces of dark chocolate onto the batter.
- Bake in the preheated oven for about 35 to 38 minutes.
- For the sauce, melt the dark chocolate with the whipping cream in the microwave until it becomes a smooth chocolate sauce.
- Invert the mould as soon as they are done and turn the cakes out. Serve them warm with the chocolate sauce poured over.
Cook Mode
Chewy & crispy! CHOCOLATE BUTTER TTEOK!
Chewy & crispy! CHOCOLATE BUTTER TTEOK!
Bahan
Chocolate sauce:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan susu cair bersama mentega tawar dan garam sampai menteganya meleleh saja.
- Matikan api lalu diamkan campuran susu sampai hangat-hangat kuku, jangan sampai panas supaya telurnya tidak matang.
- Pecahkan satu butir telur ke dalam wadah lalu masukkan gula pasir dan vanila, aduk sampai rata.
- Tuang campuran susu dan mentega yang sudah tidak panas ke dalam adonan telur lalu aduk sampai rata.
- Ayak tepung beras ketan, tepung tapioka dan cokelat bubuk ke dalam adonan.
- Aduk sampai adonannya benar-benar rata.
- Saring adonan supaya tidak ada gumpalan yang tersisa.
- Panaskan oven di suhu 170 sampai 180 derajat.
- Olesi cetakan carbon steel berbentuk kerang dengan mentega sampai semua sisinya terkena, supaya tidak lengket dan hasilnya lebih garing.
- Aduk dulu adonannya supaya menteganya tidak memisah, lalu tuang ke cetakan sampai hampir penuh, kira-kira 46 sampai 47 gr per cetakan.
- Beri potongan dark chocolate di atas adonan.
- Panggang di oven yang sudah dipanaskan selama kurang lebih 35 sampai 38 menit.
- Untuk sausnya, lelehkan dark chocolate bersama whipping cream di microwave sampai menjadi saus cokelat yang licin.
- Balikkan cetakan begitu matang lalu keluarkan kuenya. Sajikan selagi hangat dengan siraman saus cokelat.
Ingredients
Chocolate sauce:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Heat the liquid milk with the unsalted butter and salt just until the butter melts.
- Turn off the heat and let the milk mixture cool to lukewarm, never hot, so it will not cook the egg.
- Crack one egg into a bowl, add the granulated sugar and vanilla, and stir until combined.
- Pour in the cooled milk and butter mixture and stir until combined.
- Sift the glutinous rice flour, tapioca flour and cocoa powder into the batter.
- Stir until the batter is completely smooth.
- Strain the batter so no lumps are left.
- Preheat the oven to 170 to 180 C.
- Brush a carbon steel shell shaped mould with butter, covering every surface, so nothing sticks and the crust comes out crisper.
- Stir the batter first so the butter does not separate, then fill each mould almost to the top, about 46 to 47 g per cavity.
- Press pieces of dark chocolate onto the batter.
- Bake in the preheated oven for about 35 to 38 minutes.
- For the sauce, melt the dark chocolate with the whipping cream in the microwave until it becomes a smooth chocolate sauce.
- Invert the mould as soon as they are done and turn the cakes out. Serve them warm with the chocolate sauce poured over.
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