Pumpkin soup and 깨찰빵

깨찰빵 재료: 깨찰빵믹스, 물, 계란

호박죽 재료: 호박, 양파, 버터, 우유, 휘핑크림, 찹쌀가루, 쑥가루, 치킨 브리욘

깨찰빵材料：깨찰빵ミックス、水、卵

カボチャのお粥材料：かぼちゃ、玉ねぎ、バター、牛乳、ホイップクリーム、もち粉、ヨモギ粉, チキンブイヨン

Kkaechalppang: kkaechalppang mix, water, eggs
Pumpkin soup ingredients: pumpkin, onion, butter, milk, whipping cream, sweet rice flour, mugwort powder, chicken bouillon

 

Let's make Kkae Chal Ppang first~ :)

 Very easy.. Mix everything!

This mix is made with Boba powder, that's why it will create this sticky texture! 

I only need 70ml of water..

재료 다 넣고 반죽을 만듭니다. 물은 70ml, 계란 하나!

材料だ入れて作成します。水は70ml、卵一つ！

 Add an egg and make a dough

 Even cuts~ :)

 Bake the dough for 35min with 385F~

Point! spray some water on the dough that will create crunch skin~

 Sticky~~~ :) The skin is crunch~~~もちもちぱんできました！

 

Already~ time to make pumpkin soup~

 Sauté the onion with 1Tsp butter~ and add the pumpkin cubs right away~

 Cook the pumpkin lightly~

Add the chicken stock and add enough water to cover the pumpkins

 Let's make dango~

In Korea, we put sticky rice balls in the pumpkin soup or Patjuk (Red bean soup)

 This is Mugwort better~

 I made a small balls and cook it~ When the balls float on the water,

take them out and put them in the cold water~

 

 

 

 Time to takeout the おとしぶた~ 

 Transfer the cooked pumpkin in the food processor~

 Smooth pumpkin soup is almost ready~~

Now, add some water and simmer until the soup thickens.

 I added the whipped cream on the pumpkin soup and garnished with some black sesame seeds.

 I found my よもぎ餅, 쑥떡, Mugwort rice ball

Ate with the bread..