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HOW TO YANAPAT POTCH-A-NANT M.6/3 #26

KOREA STRAWBERRY OMELET BBANG

INGREDIENTS 1.3 EGGS 2.75G SUGAR 3.75G CAKE FLOUR 4.1TSP VANILLA EXTRACT 5.WHIPPED CREAM 6.STRAWBERRY DIRECTIONS 1.SEPARATE THE EGGS AND BEAT THE EGG WHITES WITH SUGAR UNTIL STIFF PEAKS FORM. 2.ADD EGG YOLKS, VANILLA EXTRACT AND GENTLY FOLD. 3.ADD SIFTED CAKE FLOUR AND GENTLY FOLD. 4.PLACE THE MIXTURE IN A PIPING BAG AND PIPE INTO FLAT CIRCLE SHAPES(BAKE IN THE PREHEATED OVEN AT 170 FOR 10MIN) 5.FOLD THE BREAD IN HALF LIKE A TACO BEFORE IT COMPLETELY COOLS DOWN AND DECORATE WITH WHIPPED CREAM AND STRAWBERRIES.

CANDIED STRAWBERRY

INGREDIENTS 1.20 STRAWBERRIES 2.20 BAMBOO SKEWERS (6 INCH) 3.1 CUP WHITE SUGAR 4.½ CUP WATER DIRECTIONS 1.OPTIONALLY CUT THE STEM AND LEAVES OFF. 2.PUT THE STRAWBERRIES TO THE SKEWERS ONE BY ONE. IT IS BETTER TO USE FIRM STRAWBERRIES FOR THIS BECAUSE WHEN YOU COAT THE SUGAR, THE STRAWBERRIES WILL STAY ON THE SKEWER BETTER. 3. IN A SMALL SAUCE PAN, ADD 1 CUP OF WHITE SUGAR AND ½ CUP OF WATER. 4. STIR IT UNTIL THE SUGAR DISSOLVES. COOK ON MEDIUM-HIGH. ONCE IT STARTS TO BOIL, COOK FOR 5-7 MINUTES, OR UNTIL THE SUGAR THICKENS. DEPENDING ON YOUR STOVE TEMPERATURE, THE TIME CAN BE DIFFERENT. 5.THINGS SHOULD BE PREPARED AHEAD OF TIME BECAUSE THE SUGAR SYRUP WILL BECOME HARD VERY QUICKLY. DIP YOUR STRAWBERRIES INTO THE SYRUP AND ROLL THEM TO COVER THEM WITH THE SYRUP EVENLY.