[sub]๑•ิܫ•ั๑ 치즈와 오징어 먹물의 고소함 속에 단짠단짠, 먹물치즈설기, Squid ink cheese Seolgi(rice cake)

※🎥 If there is no language of your country in the subtitle, you can add your language by clicking "Add Subtitles" in the subtitle option. / Automatic Translation Function ※ I am translating English subtitles or through an external translator, and there may be mistranslations. ※The foreign language subtitle translation of this video was translated using an automatic translator, so there may be mistranslations. Please understand these. It's easy to make and tastes good, so I finally made cheese Seolgi. But --- despair by flow out cheese . some day I read "Is this easy ?!" had an idea. ^^ But I get as much as I failed, so I put them all into a video ~~ Let's make a cheese seolgi filled with cheese and squid ink. ※ I am not sure about the version with squid ink, but the version of cheese seolgi with cheddar cheese is sold on the Internet. If you want to taste it, you can buy it. [Ingredients ] to make a rice cake 600g wet rice flour(rice flour mixed with salt/ If salt is not added, add 12-14g salt per 1kg rice flour) (Square moosse mould 2 standard / 18*18 *5cm), 125g water(20g of water per 100g of finely ground wet rice flour +-@), 5g squid ink powder(I put 5g in the video, but I think it's more beautiful if I put a little more.), 12 pieces of cheddar cheese (the cheese is different in saltiness. I used "Seoul Milk Cheddar Sliced Cheese" and it wasn't too salty or sour.) [Cooker] middle sized sieve, bowl, siru-sot, siru(earthenware steamer in Korea), 27cm diameter bamboo steamer(It's about 26cm diagonal of Square moosse mould No. 2, so I just went in.), Square moosse No. 2 (18*18 *5cm), tray, etc. [How to make] You can check the process of making on video. [What I felt while making] 1. As you can see from the video, if the amount of cheese is too high, the ejection or the upper part may split, so I recommend cutting the cheese a little smaller than the video or stacking only 2 pieces of cheese. 2. It is better to use cheese that is not too salty. 3. After seeing the results, I decided to put a little more squid ink powder. 4. I added 10% sugar of the minimum amount of rice flour, but it felt sweeter than the original due to the saltiness of the cheese. 5. It is recommended to use a moosse mould less than 5cm in height since the moosse mould cannot be removed in the middle. If you steam the rice cake without removing the moosse mould of more than 5 cm in the middle, the side is very likely not ripe. [the best taste, hardness, storage] It is the most delicious when I steamed with less water.If it is chewy a little more, it is more delicious after 2~3 hours of steamed. Depending on the state of rice flour, packaging, room temperature, and how it is made, 20g water per 100g wet rice flour it can be eaten freely for about 20 hours at room temperature by sealing. But it's good to make a rice cake before 6~7 hours of eating. For example, if you have to eat it at 1:00 pm. it's good to make it at 7:00 am. It's not bad for me to eat at room temperature except summer. But the Freeze the remaining rice cake. And steam it when you eat it again. then you can taste more delicious. And harden rice cake is also soft, when you steam it again. I recommend freezing if you don't eat rice cake right in summer. ※ Rice cake and bread have the fastest aging at refrigerator temperature. bgm youtube library / Beneath_the_Moonlight 달방앗간 (dalbangatgan) instagram:   / dalbangatgan