🌽이거 안먹어본 사람 없게 해주세요.. 초당 옥수수 크림 브륄레 타르트 만들기 : corn cream brulee tart

Hello, everyone! This is Gayedang! I'm going to be working as a creative consumer for BNC market !! I will do my best to give you better recipes and information😉❤ Today, I made tarts out of the seasonal chodang corn! This is so delicious that I hope everyone has tried it.It's really delicious! 👍 It's not a tart that you know, but it's a tart with crumble and fried brown rice It's so hard to do pong-chee with dough in the summer at home It's good to make around this season!👊👊👊 It hardens quickly, looks pretty, and tastes good For those who can't make tarts, You can just make the top part of the cream billet In this case, bake in a double boiler at 150℃ for 30 minutes What you need to be careful about when making it You have to squeeze water from corn or tea leaves👌 The richness inside is all melted, so make sure you can use it as much as possible! [Ingredients] Almond paste: http://www.bncmarket.com/shop/shopdet... Stir-fried Rice (Domestic): http://www.bncmarket.com/shop/shopdet... Mascapone Cheese: http://www.bncmarket.com/shop/shopdet... White Chocolate (Balona, Opalis): http://www.bncmarket.com/shop/shopdet... Gas torch: http://www.bncmarket.com/shop/shopdet... Corn Flour: http://www.bncmarket.com/shop/shopdet... Instagram :   / gayedang.__   Let's get started! ✔ Crumble 15g of butter 15g of sugar 15g of corn flour 10g of flour 5g of almond powder 0.3g of salt (If you don't have almond powder, replace it with soft flour.) ① Mix together the whole ingredients, cold butter. ② Make the same size, then bake at 160℃ / 15 minutes. (At this time, if the crumble is warm, leave it in the refrigerator for 30 minutes and bake.) ✔ Tart 36g of Crumble 54g of roasted brown rice White Chocolate 40 g 36g of almond paste 8g of butter 0.6g of salt ① Melt the chocolate. ② Mix with butter and almond paste. ③ Mix all the ingredients and harden them by dividing them into 25g. ✔ Corn Cream Brulee 60g of corn 5g of butter 180g of heavy cream Mascapone 20g 40g of sugar 40g of egg yolk The finished peeling will have a stronger scent after a day of refrigeration. ① Stir-fry steamed corn to brown in butter (medium heat, about 5 to 8 minutes) ② Heat with cold whipped cream and sugar. ③ Combine egg yolk, a small amount of sugar, and mascarpone. ④ Mix 2 separately and filter through a strainer. ⑤ Fill the mold and bake at 80℃ for 1 hour. ⑥ Cool completely and freeze. ✔ Caramel 50g of sugar 40g of starch syrup 80g of heavy cream 4g corn silk tea 25g of butter 0.4g of gelatin 2g of water Do not exceed 80 degrees Celsius in water called gelatin! Fresh cream with corn silk tea smells better after a day of refrigeration. ① Put corn silk tea in the heated whipped cream (80℃) and boil it.(1 hour room temperature) ② Mix gelatin and water and soak. ③ Caramelize sugar and starch syrup. ④ Pour the heated whipped cream and mix it, and cool it to 60℃. ⑤ Add butter at room temperature and gelatin mass and mix. ✔ Whipping ganache White Chocolate 20 g 15g of corn Heavy cream A 20g Heavy cream B 56g ① Heat white chocolate and whipped cream A to make ganache. ② Grind whipped cream B and corn. ③ Divide 1 into 2 and mix. ④ Wrap tightly and refrigerate for a day. (If it's a small amount, you can mix it together and blend it.) This video was prepared with reserves from BNC Market.