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00:12 찹쌀 180g
중력분 30g
설탕 30g
베이킹 파우더 4g + 베이킹소다 1g
(간이 안 된 찹쌀가루 사용시 가루 양의 1% 만큼의 소금을 넣어주세요)
00:41 뜨거운 물 45-50g (시판 찹쌀가루는 150~170g내외)
01:19 반죽상태에 따라 물 추가하세요
01:43 윤기나고 말랑말랑해지면 됩니다
01:52 10분간 실온에 두세요
02:17 20g 씩 분할
02:27 속에 팥 앙금 넣을 때는 40g으로 분할하세요 (앙금은 30g)
03:05 175 - 180도에서 불 끄고 넣어주세요
03:08 저어줘서 바닥에 닿지 않게 해주세요 불조절이 아주 중요해요
03:32 기름 온도가 너무 높으면 겉만 익어요
03:35 다 넣은 후 약불로 켜세요
03:48 불을 껐다 켰다하며 튀겨주세요 (갑자기 진한 색이 나오지 않게 불 조절하세요)
04:13 저어주며 튀기세요
04:37 불을 계속 켜고 하면 탈 수 있어요
04:51 식으면 설탕에 굴려주세요


00:12 180g of glutinous rice flour (from the mill, not seasoned)
30g of plain flour
30g of sugar
4g of baking powder, 1g of baking soda
(If you're using unseasoned rice flour, salt should be the amount of 1% of the rice flour.
e.g. if you're using 180g of rice flour, the salt should be 1.8g)
00:41 45g~ 50g of hot water (If the rice flour is not from the mill, 150 ~ 170g of hot water)
01:19 Add water depending on the status of the dough
01:43 It should be polished and soft
01:52 Leave it in the room temperature for 10 mins
02:17 Divide it into pieces of 20g
02:27 If you want to stuff red bean fillings, divide it into pieces of 40g and the fillings should be 30g
03:05 When the oil hits 175 ~ 180 celsius, turn off the stove and put the rolls in
03:08 Stir so that the pieces won't sink Controlling the fire is the key here
03:32 If the oil temperature is too high, only the surface gets dark
03:35 After putting them in, turn the stove in low heat
03:48 Keep turning on and off the stove
04:13 Keep stirring
04:37 If you keep the stove on, the doughnuts could be burnt
04:51 When it's get a little cold, roll it in the sugar

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