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  • Hi, everybody!

  • Today, let's make some sweet dessert

  • It's made with sesame seeds and peanuts

  • It's called, "kkae ttangkong gangjeong"

  • (laughs) Can you pronounce?

  • "Sesame peanut candy"

  • In my previous video

  • I showed you how to toast

  • sesame seeds

  • So this is toasted

  • I toasted sesame seeds

  • But, if you are so busy that you cannot

  • find the time to toast

  • This kind of toasted sesame seeds

  • sold everywhere

  • in the grocery store

  • Really pretty color

  • But, the problem is that

  • we never know when it was toasted

  • So, when I tasted this

  • usually, I'm not satisfied with the taste

  • (lips smacking)

  • Little crispy

  • but

  • it's not nutty enough

  • Just use this

  • but, all you can do is

  • just toast one more time at home

  • (igniter clicking)

  • (clanking)

  • (seeds pouring)

  • (swishing)

  • No matter where you buy

  • toasted sesame seeds are clean;

  • you can eat it right away

  • but, raw sesame seeds,

  • when you toast at home

  • the taste is much, much better

  • Only it just takes 1 or 2 minutes

  • you can taste some

  • (lips smacking)

  • crispy

  • and the nutty

  • very, very strong nutty

  • and, really, really crunchy

  • Today, I'm going to use these sesame seeds

  • that I toasted in my last video

  • to make it more tasty and nutty

  • I add same amount of peanuts

  • roasted, already roasted

  • toasted

  • and, unsalted

  • not salty

  • the peanuts

  • if we use the peanuts

  • and you can call this, "ttangkong gangjeong"

  • gangjeong, gangjeong is like

  • Korean way of cooking

  • all braised with some sweet syrup

  • and sugar, honey

  • until very, very crispy

  • and crunchy

  • So, 1 cup toasted sesame seeds

  • (plastic crinkling)

  • peanuts

  • 1 cup

  • So, to make this more special

  • I use these freeze dried strawberries

  • freeze dried raspberries

  • (plastic crinkling)

  • cutting board

  • Just, all spread this

  • (swishing)

  • And then, also your rolling pin

  • So next, let's make syrup

  • gooey, sticky syrup

  • I'm using white sugar

  • but, you can use any brown sugar

  • 1/4 teaspoon, salt

  • And, we need 1 teaspoon water

  • cold water

  • 1/4 cup rice syrup

  • this syrup is called, "ssalyeot"

  • low heat

  • and wait

  • the sugar starts melting

  • so bubbles will come up

  • and, this is a really low heat

  • because I don't want to burn

  • sometimes you can lift

  • and

  • move around your pot, like this

  • and to

  • melt this all evenly

  • you shouldn't burn this syrup

  • and also it melt really evenly

  • kind of, you have so many jobs

  • so, you can't think about something else

  • this is really hot

  • be careful when you make this candy

  • (clank)

  • sugar is all melted now

  • a little sugar is inside

  • it's time to use your wooden spoon

  • (scraping

  • keep stirring

  • until

  • you see the kind of thread

  • let's see

  • when you lift this

  • it's like a spiderweb

  • Ooh! I saw the thread

  • (swishing)

  • (clanking)

  • (crunching)

  • well mixed

  • (crunching)

  • So, make one lump

  • nice lump

  • okay

  • let's go

  • (pot banging)

  • then, quickly, quickly

  • spread this hto mixture with your wooden spoon

  • so this is

  • like this

  • we need this

  • rememer

  • (fruit rattling)

  • and then, use rolling pin

  • like this

  • (crunching)

  • all this is--

  • when it's hot

  • you need to handle this

  • like that

  • (rustling)

  • and then, use your hand

  • it's not very hot

  • (crunching)

  • (knife scraping)

  • (crunching)

  • like this

  • (crunching)

  • (crunching)

  • (crunching)

  • (crunching)

  • (crunching)

  • smells so good; nutty smell

  • (chop)

  • (chop)

  • (paper rustling)

  • (candy dropping)

  • (paper rustling)

  • (paper rustling)

  • Ask me if I'm happy

  • of course, I'm so happy

  • when I make this cookie i am always happy

  • because it's nutty and it smells so good already

  • and I know that

  • expect what taste like

  • my god

  • And usually I make this

  • I'm not eating alone

  • Always, Ishare this with other people

  • friends

  • look at this big

  • (laughs)

  • it's yours

  • we made this

  • kkae-ttangkong gangjeong, today

  • I'm so happy

  • look at this beautiful color

  • Mmm!

  • it's a little brittle

  • very crunchy, crispy

  • nutty, nutty!

  • and really tangy

  • because of fruits

  • Mmm!

  • After you prepare all Korean meal

  • and then,

  • "Hey, I have some Korean dessert!"

  • this is, kkae-ttangkong gangjeong

  • (laughs)

  • and also it's going to be a really great, great gift idea

  • keep this in the air-tight container

  • or plastic bag

  • just tomorrow, the day after tomorrow

  • never goes soggy

  • never go melty

  • just, always crunchy

  • but, if you make huge batch

  • keep in the freezer

  • and the freezer, months and months, you can eat it

  • but, usually when you make this, so delicious

  • that, just so quickly it's going to run out

  • today, we made Korean kkae-ttangkong gangjeong

  • enjoy my recipe. See you next time!

  • Bye!

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B2 中高級

芝麻糖 (깨강정) (Sesame Seed Candy (깨강정))

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    林宜悉 發佈於 2021 年 01 月 14 日
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