❤️‍🔥기념일엔 이것으로 해결! 빼빼로데이,발렌타인데이 다 덤벼..❤️‍🔥 팔미에,사크리스탱 만들기 (Palmier & Sacristains,パルミエ、サクリスタンペペロ作り)

Hello, everyone! It's Yedang 🥳💕 Today is Valentine's Day, Pepero Day, etc It's a great gift for the anniversary I prepared Sacristin Pepero🤎 In the video, how to change plain dough into chocolate dough, I'll give you a lot of tips, so please watch it🫣✨💗 Sacristain is a piecker, a piecer It's a snack made of twisted bebebe. It's a church janitor There's a story that it's modeled after a cane Instead of chocolate dipping, Grill it with chopped nuts, hail sugar, cheese, etc It's another delicacy It's not in the video Salt chocolate is good, too! 🍫🧂 Sprinkle some salt on top of the dipping Foytage that can be made quickly I'll show you how to do it. I hope that BERIN Don't be afraid to make it with me❤️‍🔥 Before we start, let me tell you what to keep in mind 📍 Butter cold, ingredients cold 📍 Be careful of gluten when kneading 📍 Horizontal and vertical direction (prevent gluten and convenient) If this doughy butter melts, The texture doesn't look pretty 🥲 And if you get a lot of gluten, The texture becomes tough and hard If you fold three verses at once, It creates gluten, so it's called refrigerated tissue We'll have some time to reorganize In the video, every two folds of verse 3, I ordered 1 hour of refrigerated tissue If you are the hand of the sun 💦 ☀ ️ When the dough melts due to the hot weather, use refrigerated tissue (Minimum 30 minutes) Be careful not to melt the butter❤️‍🔥 Instagram :   / gayedang.__   Then I'll start! 🎀 Materials used [Lessure] AOP Roll Butter (500g/Gourmet grade fermentation butter): http://www.bncmarket.com/shop/shopdet... [Vallona Chocolate] White Cover Chocolate 35% (Ivoire/180 g): http://www.bncmarket.com/shop/shopdet... [Vallona Chocolate] High Concentration Dark Cover Chocolate 80% (Körd Guanaha/1kg): http://www.bncmarket.com/shop/shopdet... [Ballona] Coco Apa Powder (80g): http://www.bncmarket.com/shop/shopdet... 💛 Plain cake flour 100g bread flour 100g salt 4g cold water 100g vinegar 3g butter 180g 🤎 Chocolate cake flour 100g bread flour 100g Cocoa Powder 32g butter 180g cold water 115g vinegar 3 g sugar 15g salt 4g ① Mix water, vinegar, salt, and sugar with cold water ② Cut 1 to 3cm of cold butter into flour and mix ③ Mix the mixture ④ When the flour is gone, it is pressed with a scrapper to form a lump ⑤ Put it in plastic or plastic wrap and make a square Refrigerate for 30 minutes (1) ⑥ Push it to 12x36cm and fold it twice (1) and refrigerate it for 1 hour (2) - The size doesn't matter! It's okay if you don't carelessly ⑦ Section 3 Fold 2 more times (2) Then refrigerate for 1 hour (3) ⑧ Section 3 Fold 1 to 2 more times (3) Then refrigerate for 1 hour (4) Fold 3 verses 5-6 times ⑨ Plastic surgery (Please refer to the video!)) ⑩ Cut the hardened dough into 1 to 1.5 cm pieces (Sakristin is 1cm) ⑪ After panning, bake it in the oven 🤍 On the palmi, bake at 190°C / 10 minutes, Bake at 180°C / 5 to 10 minutes to color 🤍 Grill the Pepero (Sakristang) at 190°C / for 10 minutes 📍 Check carefully as the baking time may vary depending on the thickness and length of the dough Making Simple Coated Chocolate 150g of chocolate 15g vegetable oil ① Melt the chocolate at 45°C ② Mix the oil and use it at 35-40℃ This video is based on the reserve fund from BNC Market It's written #Pepero Day #Making Pepero #Palmie