단호박 만주(만쥬)와 함께 달콤한 추석 보내세요 🧡💚 : Sweet pumpkin manju｜siZning

If you want to watch with a detailed explanation, please turn on subtitles. Before baking Manju, preheat the oven to 170℃. Prepare the sweet pumpkin by steaming it. Leave the eggs at room temperature for a while to remove the cold temperature before using them. First, pour milk and sugar into a pot to make condensed milk. Heat over low heat and simmer until reduced by half. You can also use commercially available condensed milk When it it's reduced by half, transfer it to a bowl and let it cool until use. Remove the skin of the steamed sweet pumpkin The sweet pumpkin I used weighed about 700g after trimming. If you stir-fry with sugar, the weight will be reduced by 1/3, so please use a sweet pumpkin of sufficient size. You can easily use commercially available sweet pumpkin paste. Pour sugar in an amount equal to 10% of the sweet pumpkin Sugar can be added according to the sweetness level of the sweet pumpkin, but If sugar is not added in an appropriate amount, it is difficult to boil it to the same consistency as paste. If possible, add 10% or more of sugar and stir-fried it sufficiently. Heat it on medium or low heat, and fry it to blow out as much moisture as possible. If you don't stir-fry it with as much moisture as possible until it has the same consistency as commercial paste, The Manju may become moist as the moisture slowly spreads into the manju dough. It will gradually start to stick to the bottom and when the concentration of sweet pumpkin becomes thick, it is almost complete. Turn off the heat and check the concentration of the finished sweet pumpkin paste. As in the video, if it is very heavy(thick) and a lot of moisture has removed, it is complete. Let cool for a while before use Now make the Manju dough Put 1 egg in a bowl and beat it with a whisk. When the egg yolk and egg white are well mixed, add salt, sugar, starch syrup, and condensed milk and mix. When everything is mixed, use a hand mixer to whip until it is bright. Stop whipping when the volume is higher than before and the color is brighter Sift the powders for each flavor into a new bowl I used matcha powder today, you can substitute the same amount of mugwort powder Divide the egg mixture in half and pour over it. Mix with a spatula until it forms a dough. When it becomes a lump of dough, put it in a sanitary plastic bag. Press lightly on the dough so that it can be quickly and evenly colden, then seal it well and keep it in the refrigerator. (more than 1 hour) First, apply powder to prevent sticking to your hands. Divide the prepared sweet pumpkin paste into 30g. Make it into a round shape for easy use. Prepare the rest in the same way. Divide the rested Manju dough into 20g. Make it into a round shape Spread the dough flat by applying flour to prevent it from sticking to your hands. When it is flattened to a certain thickness, put the divided paste on top, Using a spatula, press the paste inside and wrap the Manju dough up. When the dough wraps around the paste to a certain extent, close the top side gradually and attach the seam well. Roll the Manju slightly in a circle to shape it. Do the same for the rest of the dough. Yellow cheese dough sticks to your hands better than Matcha dough, so make sure to apply it with extra powder. When you are done, sprinkle a little water on only Matcha Manju. Roll the dough over the sugar It is better to wrap the yellow cheese dough immediately and sprinkle with sugar. Place the dough evenly spaced on the oven pan. Press lightly with your hands to shape the pumpkin. Make a pumpkin shape with the knife back. Press the middle part with the tip of a chopstick slightly Add pumpkin seeds and you're done! After sufficient preheating, put it in the oven and bake (150-160℃ / 15 minutes) Sweet Pumpkin Manju with real sweet pumpkin paste. Freshly baked, it is crispy and hard, but it becomes softer as the moisture spreads over time. Thank you for watching.