[Baking] Butter Bar Making / Butter Bar Recipe
Butter bar is called Jjondeokba and Kudeokba I fell in love with this for the first time at a famous bakery I really wanted to eat it Collecting recipes from here and there I made it. But I wanted to share it with you because you said, "Go away, so I came to share it
2 serving
Within 60 minutes
영주
Ingredients
  • Soft flour
    75g
  • almond powder
    25g
  • Sugar
    35g
  • Baking powder
    1g
  • Salt
    0.5g
  • Butter
    65g
  • Butter
    140g
  • Sugar
    120g
  • Honey
    50g
  • Eggs
    55g
  • Gravity powder
    140g
  • Salt
    1g
Cooking Steps
STEP 1/17
On the tray that will make butter bars
Lay out the proper size of the paper.
STEP 2/17
Add 75g of flour, 25g of almond powder, 35g of sugar, 1g of baking powder, 0.5g of salt, and 65g of cold butter to the food processor.
STEP 3/17
Mix the dough well.
If you don't have a machine, you can stir it with a mixer.
STEP 4/17
Place the dough in a mold and spread evenly.
Please make a hole in the floor
STEP 5/17
In an oven preheated to 180 degrees
Bake at 190 degrees for 20 minutes.
STEP 6/17
Cool well-done sheets completely.
STEP 7/17
While the sheets are cooling down
Making peeling!
140g of butter whipped.
Add 120g of sugar and whip.
Add 50g of honey, grain syrup, and starch syrup and whip.
Add 55g of eggs and mix well.
STEP 8/17
Then, sift 140g of gravity powder
Add 1g of salt!
STEP 9/17
Since the cream is thick, stir it well.
STEP 10/17
Please put the filling on the sheet.
STEP 11/17
Spread evenly with a spatula.
STEP 12/17
Bake in a preheated oven at 160 degrees for 35 minutes.
STEP 13/17
a baked figure.
Cool well without removing from mold.
STEP 14/17
When it cools completely, take it out of the mold
Remove the wired map.
STEP 15/17
Don't eat it right away. Put it in the refrigerator the next day
If you eat it, it becomes thick
I cut it because I was curious before putting it in the refrigerator
STEP 16/17
Take it out of the fridge the next day
Cut it into bite-sized pieces
Tada!
STEP 17/17
The bottom is crispy and the top is thick
It's really delicious!
I like the cookie sheet because it's crispy, but if you don't have it, it's okay. For the texture, make sure to use the gravitational powder. Vanilla essence adds flavor to the filling. It's much better when it's cold
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