Injeolmi Brownie : Korean Style Roasted Soybean Brownie With Red Bean Paste
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/ INGREDIENTS & METHODS /
-W150 * D70 * H63 mm 사각팬
-W5.9 * D2.7 * H2.5 inch square pan
240g(8.4oz) white chocolate 화이트 초콜릿
60g(4+1/3Tbsp) unsalted butter, room temp 무염버터, 실온
50g(1/4cup) sugar 설탕
2 egg, room temp 계란, 실온
70g(1/2cup) cake flour 박력분
48g(1.7oz) roasted bean powder 볶음콩가루
15g(1Tbsp) 생크림
80~100g(2.8~3.5oz) red bean paste 팥앙금
1. 팬에 유산지를 깔아 준비한다. 오븐을 섭씨 150도(화씨 300도)에 예열한다.
2. 화이트 초콜릿과 무염버터를 그릇에 넣고 초콜릿이 완전히 녹을때까지 전자레인지에 돌린다.
3. 설탕을 넣고 고루 섞은 다음, 계란을 넣고 골고루 섞는다.
4. 체친 박력분과 볶음콩가루, 생크림을 넣고 섞는다.
5. 팥앙금을 적당한 크기로 성형 해 준비한다.
6. 유산지를 깐 틀에 반죽의 1/3을 부어준다음, 그 위에 팥앙금을 올린다. 그리고 남은 반죽을 모두 부어준다. 섭씨 150도(화씨 300도)로 예열한 오븐에 35~40분간 굽는다.
7. 다 구운 브라우니는 실온에서 충분히 식힌 다음, 6시간 이상 냉장보관한다.
1. Prepare parchment paper on the pan. Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit).
2. Put the white chocolate and unsalted butter in a bowl and microwave until the chocolate is completely melted.
3. Add sugar and mix thoroughly, then add eggs and mix evenly.
4. Add the sifted cake flour, roasted soybean powder, and heavy cream and mix.
5. Prepare the red bean paste by shaping it into a rectangle.
6. Pour 1/3 of the batter into a mold lined with parchment paper, and put red bean paste on it. Then pour all the remaining batter. Bake in an oven preheated to 150 degrees Celsius (300 degrees Fahrenheit) for 35-40 minutes.
7. Cool the brownies sufficiently at room temp and then refrigerate for at least 6 hours.
/ MUSIC /
Bossa Antigua - Kevin MacLeod
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