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These are classic Korean twisted doughnuts, known as Kkwabaegi. They are delightfully fluffy and soft on the inside with a slightly crispy, golden-brown exterior, all coated in a sweet cinnamon-sugar mixture. A popular and nostalgic street food snack in Korea, perfect for an afternoon treat.
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Prepare the dough by mixing wet ingredients with flour and yeast, then let it rise twice. → Divide the dough, roll each piece into a long rope, and twist it to form the classic Kkwabaegi shape. Let it rest. → Heat oil to 350°F (175°C) and deep-fry the doughnuts in batches until golden brown. → Drain the doughnuts and immediately toss them in a cinnamon-sugar mixture while still warm. → Serve and enjoy the fresh, fluffy doughnuts.
Prepare the dough by mixing wet ingredients with flour and yeast, then let it rise twice. → Divide the dough, roll each piece into a long rope, and twist it to form the classic Kkwabaegi shape. Let it rest. → Heat oil to 350°F (175°C) and deep-fry the doughnuts in batches until golden brown. → Drain the doughnuts and immediately toss them in a cinnamon-sugar mixture while still warm. → Serve and enjoy the fresh, fluffy doughnuts.
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The rising time of the dough can vary depending on the temperature of your kitchen.
When twisting the dough, make sure to pinch the ends together very tightly to prevent them from coming apart during frying.
Maintain a consistent oil temperature of around 350°F (175°C). If the oil is too hot, the outside will burn before the inside is cooked.
These doughnuts are best enjoyed fresh and warm on the day they are made. Leftovers can be frozen and reheated.
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