Making soft and sticky rice wine bread
Makgeolli alcohol bread is one of the baking recipes that is not as difficult as you think if you get the right proportion. If you add makgeolli, it ferments well, so try making it. If you make it at home, it's really chewy and delicious.
4 serving
Within 999 minutes
쌀코지일흔집밥
Ingredients
  • Soft flour
    5.5cup
  • Eggs
    2ea
  • Makgeolli
    2cup
  • East
    2ts
  • white sugar
    5spoon
  • brown sugar
    5spoon
  • Salt
    1/3ts
  • kidney beans
    1cup
  • raisin
    1handful
  • Salt
    1/3ts
  • Sugar
    1spoon
Cooking Steps
STEP 1/8
Sift the flour and prepare 5+1/2 cups. Throw away the leftover powder from the sieve. Makgeolli was also slightly lukewarm so that it was fermented better.
STEP 2/8
Beat in 2 eggs, microwave 2 cups of makgeolli for 1 minute, mix lukewarm, and melt 2 teaspoon of yeast in 1 cup of lukewarm water soju and stir together. Add 5 tablespoons of white sugar, 5 tablespoons of brown sugar, and 1/3 teaspoon of salt to make the dough as thick as hotteok dough. If you like sweet, add a little more sugar!
STEP 3/8
If you dip it in the batter and feel it's sweet, the amount of sugar is right. It depends on your taste, so try adjusting the sugar like that. Put the dough in a warm place and ferment it for 2-3 hours.
STEP 4/8
It tastes better when it boils!!
STEP 5/8
Put 1 cup of soaked kidney beans in a pot, add 1 cup of water, and boil until cooked. When cooked to a certain extent, add 1/3 teaspoon of salt and 1 teaspoon of sugar and simmer until the sugar melts and makes a crackling sound.
STEP 6/8
Put the boiled beans on the steamer
STEP 7/8
Mix and place in dough, then top with beans for shape. Raisins are also good if you put them on top
STEP 8/8
Even if you boil it down like this, it doesn't feel that sweet when you eat makgeolli alcohol bread. It doesn't taste good with raw beans. Put cotton cloth on a steamer and put 6 into 4cm thick, cover it, and steam it for about 20 minutes.
Cooking review
5.00
score
  • 517*****
    score
    Based on paper cups, I passed because I didn't have 3 cups of gravitational powder, 1 cup of misugaru, 1 cup of perilla powder, 2 cups of makgeolli, 1 cup of water, 2 eggs, sugar, yeast, etc., but this is the right amount of dough. In the description, you said 1 cup of water and 1 cup of soju, so I think the concentration will be right if you mix and mix 1 cup each, not 2 cups. It's delicious after 3 hours of first fermentation on an electric pad, 30 minutes of second fermentation on an electric rice cooker, and 50 minutes of steaming on a universal steamed rice pad.I applied it a little bit, and that's great.Thank you.
    2024-02-17 20:37
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