Making simple sikhye + barley bread with malt powder in a rice c
Make sikhye simply in a rice cooker with fine malted barley powder. Sikhye has an enzyme that helps digestion, so it's good to take it as a digestive medicine after a meal *McAvory powder is made by milling the outer skin, so you can use it like flour without throwing it away
4 serving
Within 999 minutes
밥솥개미
Ingredients
  • Sweet red bean paste
    100g
  • Rice
    70g
  • Water
    1L
  • Sugar
    40g
  • Flour
    220g
  • olive oil
    25g
  • Sugar
    1T
  • Honey
    20g
  • Salt
    1.5t
  • Dry East
    1t
Cooking Steps
STEP 1/15
Pre-cook a bowl of rice for one person with 70g of water 250ml. After that, take out the rice
STEP 2/15
Put 100g of malted barley and 1L of water in a rice cooker, reheat for 9 minutes, and cook the powder to make sediment.
STEP 3/15
Drain the fresh water from the top, put it in a rice cooker, mix 40g of sugar well, and keep it warm for 4 hours
STEP 4/15
After that, the rice grains can float in the rice cooker from the rice cooker
STEP 5/15
Remove the rice grains, put water, and refrigerate. If you cool it down, you can float it on sikhye
STEP 6/15
Reheat the remaining rice grains and malt powder for 9 minutes. Taste it and add more sugar if you prefer something sweeter
*If you want, you can add ginger and boil it together
*If there's foam on top, please roll it up
STEP 7/15
Put the rice grains in the refrigerator and put them in the water. Enjoy
STEP 8/15
To make bread with the remaining sediment, drain the water from the stomach and reheat the sediment for about 3 minutes, but warm it up and add 1t of dry yeast, 25g of olive oil, 1t of sugar, 20g of honey, and 1.5t of salt
*The starchy sediment was about 280g
STEP 9/15
Add 220g of flour and knead it
*It's sticky because it's wet, but you can adjust the amount of flour so that it doesn't get wet on your hands
STEP 10/15
After kneading the dough for about 5 minutes, cover it with a bowl and ferment it for about an hour
STEP 11/15
My puffy face after an hour
STEP 12/15
Remove the gas from the dough and knead it again and put it in the rice cooker in quarters. Turn off and cover to inflate for 15 minutes and place in a rice cooker
STEP 13/15
A bloated look after 15 minutes. After that, cook multi-purpose jjim for 30 minutes
*Since it's too moist, I cooked it for 30 minutes
STEP 14/15
a baked figure
STEP 15/15
Good digestion and savory barley bread
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