Lotus Cream Cheese Pinanci Making (+Video) Hyosum
Pinanci has a rich, sweet, crispy, moist, and chewy texture The cream cheese as a topping is thick and slightly salty, so the taste and texture go really well together!!! And I also spray rotus, so it's crispy and fragrant, so I want to keep eating it without getting bitten!! *For 10 pieces.
5 serving
Within 120 minutes
효썸
Ingredients
  • unsalted butter
    120g
  • egg
    120g
  • Sugar
    100g
  • Honey
    20g
  • Salt
    1g
  • Vanilla Extrack
    1tsp
  • almond powder
    60g
  • Soft flour
    40g
  • Lotus
    10ea
  • Cream cheese
    100g
Video
Cooking Steps
STEP 1/15
Burn the butter over medium low heat.
STEP 2/15
Remove from heat when brown you want.
STEP 3/15
Sift the burnt butter and cool to 50 to 60 degrees.
STEP 4/15
Place whites, sugar, salt, honey and vanilla extract in bowl.
STEP 5/15
Mix the whisk in contact with the floor. You can just mix it to the point where the sugar is mixed, but I've mixed it until it's bubbly!
STEP 6/15
Set the whisk vertically and mix it in a circle to clean up the large bubbles.
STEP 7/15
Sift together the flour and almond powder and mix until no powder is visible.
STEP 8/15
Mix well, dividing the burnt butter in two.
STEP 9/15
Please leave it in the refrigerator for an hour.
STEP 10/15
When the tissue is finished, mix it all together.
STEP 11/15
Place the finished dough in a piping bag.
STEP 12/15
Brush thoroughly with melted butter.
STEP 13/15
Fill 70 to 80 percent of the dough, and place on top of the cream cheese.
STEP 14/15
Crush and sprinkle 1 lotus per dough.
STEP 15/15
Preheat to 190 and bake at 180 for 15 minutes.
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