Kkwabaegi/Korean Twisted Donuts๐๐๐. Butter, cinnamon powder, corn oil, dry yeast, flour, milk, salt, white sugar. These kkwabaeggi (๊ฝ๋ฐฐ๊ธฐ), or twisted donuts, were one of my favorite after-school treats when I was a kid, something you can still find in many Korean bakeries and being sold on Korean streets today. These kkwabaeggi (๊ฝ๋ฐฐ๊ธฐ), or twisted donuts, were one of my favorite after-school treats when I was a kid, something you can still find in many Korean bakeries and being sold on Korean streets today.
Kkwabaegi twisted donuts are traditionally an after-school treat.
See how they're made in small bakery located in Seoul's Yeongcheon Market.
The dough is mixed with glutinous rice flour to give it a slightly chewy pull As much as I like these donuts, they're getting harder to find in Seoul.
You can have Kkwabaegi/Korean Twisted Donuts๐๐๐ using 10 ingredients and 17 steps. Here is how you cook it.
Ingredients of Kkwabaegi/Korean Twisted Donuts๐๐๐
- It's 2 sdm of margarin/butter/mix margarin n BOS 1:1.
- It's 1 of cup/240 ml/8 onssusu cair(aq 1 cup air plus 1 sachet SKM Aduk).
- You need 1 of pack/aq 2 sdt yeast/ragi kering(fermipan/saaf).
- Prepare 2 sdm of gula pasir.
- You need 1/2 sdt of garam.
- Prepare 1 btr of telur besar antero/utuh.
- It's 3 of cup/330 gr tep all pur/protein sedang(segitiga/kompas/milla).
- Prepare 2 sdm of gulpasir blender bntar.
- It's 1 sdt of cinnamon/kayu manis bubuk, campur ama gulpasir td.
- It's of minyak secukupx utk menggoreng.
Twisted doughnuts are yeast donuts or sticks of pastry made from braided wheat or glutinous rice flour, deep-fried in oil. In Korea, they are known as kkwabaegi (๊ฝ๋ฐฐ๊ธฐ), and in the Philippines, as shakoy and pilipit. Twisted doughnuts are known as kkwabaegi (๊ฝ๋ฐฐ๊ธฐ) in Korean. Korean Twisted Donuts. ๊ฝ๋ฐฐ๊ธฐ ๋๋์ธ , KkwaBaeGi DoNeoCheu.
Kkwabaegi/Korean Twisted Donuts๐๐๐ step by step
- Siapkan panci/wajan datar non stick pan/biasa jg g papah, lelehkan margarin mpe leleh smua, matikan api n tambahkan 1 cup susu, aduk mpe rata, tambahkan gula n garam, aduk rata, lalu telur, aduk rata, trakhir masukkan ragi, tunggu 5/10 menit, uada berbuih ragix baru masukkan tepung aduk rata lg, lalu diamkan 1 jam, tutup rapat pke cling wrap/tutup pancix/serbet bersih yg uda dibasahi biar lembab.
- Kempeskan adonan, ulen bntar pke tangan yg uda ditepungin, klu lengket lg, ya tepungin lg yah, tipis2 gt, ulen mpe terasa soft(aq bntar ajah 5 menitan pling) lalu proofing lg 40 menit, tutup lg yahh.
- Nahhh uda ngembang jg mengembang kayak belooon kalo kata Maangchi mah๐ ,,.
- Ngembangx lebih lembuut kn.
- Siaapkan meja ulen(aq baki stainless tak balik n ditaburi tepung tipis2), jgn lupa klu terasa lengket taburi alas ulen n tangan oke tepung tipis2, ulen bntar lalu potong2 jd 16 bh sama rata, bulat2kan tata di loyang lain yg uda ditaburi tepung tipis2,.
- Ambil 1 lalu bentuk dg menggiliggan adonan lalu mulai giliggan dg 2 tangan dr tengah ke tepi kanan n kiri, berulang2 mulai dr tengah ke kanan n kiri sampai adonan merentang panjang kira2 12 inchi,.
- Lalu mulai mluntir dg cara tgan kanan ndorong giligan adonan ke atas nah yg tgan kiri ndorong giligan adonan ke bawah trus bolak balik sampai ada terasa tegangan lalu ambil kedua ujung adonan tarik ke atas n scr otomatis adonan akan mluntir sndiri, lalu tambahkan beberapa putaran utk mnambah pluntiran 3 ato 4 kali pluntiran, jdx kayak tambang, lalu satukan ujung td, n pencet biar nyatu lalu tata di loyang yg uda ditepungin tipis2, ulangi ke donan lain mpe selese,.
- 10 menit kmudian balik adonan yg uda mluntir td, biar yg bagian bawah gepeng bs proofing lg n ngembang g gepeng, balik smua adonan, proofing lg skitar 10 menit/ ngembang jd 2 kali lipat dr bentuk smula.
- Panaskan minyak, klu Maangchi pke corn oil, aq sawit ajah hehe,,, dg api besar mpe muncul buih2 dr dasar wajan lau kecilkan api.
- Masukkan beberapa adonan ke minyak panas td, goreng mpe golden brown n kulitx pas dipukul ringan pke sotil ada suara crunchy gt, balik 1x ajah, goreng mpe smua kulit golden brown(aq mpe agak kecoklatan biar kulitx kress2).
- Siapkan bahan coating/pelapis, gula ama kayumanis bubuk campur, aq pke toples kecil gt.
- Masukkan KKWABAEGI goreng yg uda dititiskan bntar minyakx, kopyok2/ shake2 mpe rata coatingx.
- Ulangi mpe selese.
- Sajikan๐๐๐๐,,, aq skali maem abis 3, anakq 2, abis itu mik susu, g mau maem lg dahhhh,,, buncit perutx xixixi.
- Narsis dulu ahhh.
- Cobain dehhh, g nyeselll, ini penampakan dalamx, fluffy bgt, luarx kres2, dalemx kempus2.
- Selamat mencoba๐๐๐.
Time for dessert! ๐ In Korea, you can get If you flip it often, then the doughnut will become too greasy. In a plastic bag, add some. These kkwabaeggi (๊ฝ๋ฐฐ๊ธฐ), or twisted donuts, were one of my favorite after-school treats when I was a kid, something you can still find in many Korean bakeries and being sold on Korean streets today. Full recipe: www.maangchi.com/recipe/kkwabaegi My cookbook: www.maangchi.com/real. These kkwabaeggi (๊ฝ๋ฐฐ๊ธฐ), or twisted donuts, were one of my favorite after-school treats when I was a kid, something you can still find in many Korean bakeries and being sold on Korean streets today.