(Gluten-free, No-egg baking, Rice tart) , rice tart with brown rice and nurungji, crunch rice

Hello, everyone! I'm Yedang🥳
BNC Market Creamer, which I've been doing for half a year,
This is the last video
The Q&A video will be uploaded as the next video!
You've been waiting for a long time, right? 💦
The winners, subscribers' nicknames, and answers
I'll take some time to tell you💗
Despite the lack of editing skills, even after making dessert,
I spent a lot of time on editing time!
to try to act as Krishmer again
It's complete, and more delicious desserts and snacks
I'm going to take a break from this Krissumer
The deadline was pretty tight for me
This video was the hardest
I think I misused the gelatin I used for Glysazoo
The dessert I've been testing and making for a few days
I was so sad that I messed up in one moment🥲
It's perfect to meet the deadline
I can't show you the dessert. For those who watch the video,
I really wanted to say sorry
This tart is fried brown rice, nurungji, and raw rice
It's a rice party dessert
From the subtle sweetness of rice to the savory taste of nurungji,
It's a tart where you can enjoy savory brown rice🤍
So that the mousse doesn't feel greasy,
I worked hard to make it
It's hard to make rice taste because it's a soft ingredient
Since it's gluten-free and no-egg,
I tried to make it light and heavy
Crunch tart is simple
In the summer, or when you want a crispy texture,
I use it often
The opalis I used (valona, white chocolate)
Besides, with the caramel chocolate douche (valona)
It's a multi-talented tart
When you develop desserts, you have to match your preference
Try using chocolate and other ingredients
I really like the crunchy texture
I made it with a lot of crunch
For a good balance,
Cut it in half than the thickness in half
If you make it the same thickness as mine, it'll be sweeter
You can eat it
I'll write down the amount I made in the recipe!
Oh, and the Glissage recipe is
I omitted it
It's a recipe that I used when I didn't have condensed milk
I think we need to change the gelatin and test it again
If you're curious about the recipe,
Please refer to my Mont Blanc video 🥲🫶
Then I'll get started!
White chocolate in the video excludes decorations
I used an opalis from Valor screw
Rice crumble
(2 combinations) (1 combination)
Rice Powder 24g // Rice Powder 12g
Crunch rice 16g // Crunch rice 8g
Sugar 10g // Sugar 5g
Salt 0.4g // Salt 0.2g
Butter 20g // Butter 10g
Use 1 mix for balanced tarts
I like crunchy, so I made a lot
① Grind rice flour and nurungji with a food processor.
② Add cold butter, sugar, and salt and grind.
③ After working on the Fraser, break it into small pieces and refrigerate.
④ Cook at 160℃ / 15 minutes.
If you don't have a food processor,
① Crush the nurungji into small pieces.
② Loosen the room temperature butter.
③ Add sugar and salt and mix.(Creaming x, just mix it!)
④ Mix the rice flour.
⑤ After refrigerating (30 minutes), work on the fraser
⑥ Crush into small pieces and refrigerate. (30 minutes)
⑦ Cook at 160℃ / 15 minutes.
Crunch tart
(2 combinations) (1 combination)
Crumble 36g // Crumble 18g
Stir-fried Brown Rice 54g // Stir-fried Brown Rice 27g
Almond Paste 32g // Paste 16g
(Unallowed)
White Chocolate 40g // White Chocolate 20g
Butter 8g // Butter 4g
Salt 0.6g // Salt 0.3g
① Melt the white chocolate (about 40℃)
② Combine almond paste, chocolate, room temperature butter and salt.
③ Mix the crushed streusel with the fried brown rice.
④ Mix all the ingredients and spread them out on a tartring.
⑤ Leave in the freezer for about 5 minutes, then remove the ring.
Whipping ganache
Rice 45
120 milk
Fresh cream A 30
0.2 to 0.3 vanilla beans
White Chocolate 60
Fresh Cream B (prepared cold) 240
① Wash rice, milk, whipped cream A
Bring vanilla bean seeds and skin to a boil over low heat (25 to 30 minutes)
② Mix melted white chocolate in 에.
③ Add 1/4 of the whipped cream B to 에 and mix.
④ Grind all ingredients with a bar mixer.
⑤ After a day of refrigeration aging, use
Nurungji(Cruch rice) Ganache
Nurungji 40g
milk 16g
Whipped cream 64g
White chocolate 40g
Trimoline 4g
Butter 12g
① Crush the nurungji into small pieces.
② Heat milk, whipped cream, and trimoline.
③ Put the nurungji in ②, and heat it up in the microwave for 5 to 10 seconds more.
④ Cover and simmer for about 10 minutes.
⑤ Mix with melted white chocolate, add butter at room temperature and mix.
⑥ Spread it widely, wrap it closely and store it in the refrigerator.
Before using, remove the cold air from the refrigerator and use it gently
This video was prepared with the support of reserves from BNC Market.