@__jasminenguyen
@__jasminenguyen • 776,000 subscribers
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such a great recipe by Eric Kim!!🙌🏽 Ingredients: 1 tablespoon/15g/0.5oz soft butter* 2 tablespoons/30g/2ozs brown sugar 1 tablespoon gochujang paste 200g/7ozs sugar 100g/3.5ozs soft butter 1 teaspoon vanilla bean paste 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1 egg, room temperature 1 1/4 cups/185g/6ozs plain all purpose flour 1/2 teaspoon baking soda Step 1 - In a small bowl mix together the tablespoon of butter, brown sugar and gochujang using a spatula until it forms a uniform textured paste. Cover and set aside Step 2 - In a larger bowl add the sugar, butter, vanilla, salt and cinnamon and whisk together for 1 minute. Then add the egg and whisk this in until combined. In a jug or bowl whisk the flour and bicarb together. Then switching to a spatula, add this into the butter mixture to form a dough. Step 3 - Take the gochujang butter mixture and place it in 4 dollops on four corners the dough (reserve 2 teaspoons of the gochujang butter mixture for later) and stir it in until you get a ribbon effect. It's important to not overstir, 3 or 4 folds is enough to get streaks and distribute it. Refrigerate the dough uncovered for 2 hours. Step 4 - Preheat the oven to 160C/320F fan forced and line 3 baking trays with parchment. Scoop out a small amount of dough (around a walnut size amount or 15g/0.5oz). Place four dough balls per tray as they spread quite a lot. If you don't get nice gochujang streaks on top just spread a streak of the reserved gochujang sauce on top with a knife or spatula. Bake for 12 minutes. Cool on the tray for 10 minutes to firm up and then enjoy!
@__jasminenguyen28,200 次观看 • 10 个月前
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