[떡제조기능사 실기]송편 반죽이 자꾸 찢어져요 (이유설명) #떡제조기능사실기#수라쌤#떡제조기능사송편#송편

Hello, this is Sura. I decided to make this after seeing comments about songpyeon dough constantly splitting. I'll explain why songpyeon dough splits and the differences in cooked dough depending on the rice flour used. 1. The cooked dough should be prepared from the rice flour perspective. 2. Two ways to add water if the dough is lacking when divided into portions. 3. What does it mean to divide the entire dough into portions and to use a 3:1 dough-to-bean ratio? 4. How to make songpyeon (refer to pages 119-120 of the 2021 Practical Skills book) 5. Additional tips and precautions I've summarized this. To show more of my hands, my face or full body isn't shown on the screen, but I tried to include as much information as possible. If you found this helpful, please like, subscribe, and leave a warm comment. Thank you. #Rice cake maker #Rice cake maker certification #Rice cake maker instructor Sura #Sura instructor #Rice cake maker practical skills #Songpyeon #Songpyeon dough