#koreanpastry

Cutest Korean-inspired Pastry shop in Banawe! 📍Baked by Trimmy • You’ll feel as if you’re in a K-drama film! The ambiance and aesthetic of this place is adorable💕

📍 Yozm Donut - 6924 Beach Blvd, K339, Buena Park, CA 90621 I finally found the viral korean donuts at @yozmdonut @thebakerycafe They’re freshly made, fluffy, and not too sweet!! #donut #koreandonut #donuts #viralfood #dessert #koreancafe #ocfood #ocfoodie #ocfoodies #buenapark #thesourceoc created by Janette Nguyen with LeeHi’s H.S.K.T. (Feat. Wonstein)

📍 Yozm Donut - 6924 Beach Blvd, K339, Buena Park, CA 90621 I finally found the viral korean donuts at @yozmdonut They’re freshly made, fluffy, and not too sweet!!

still dreaming about that cream donut🤧😭

Korean pastry cafe if you’re ever out in Orange County. ☑️ fluffy ☑️ not too sweet ☑️ reasonably priced 📍Bag of Cakes || Fullerton

2 ingredient sweet treat.

This family wakes up at 2am. Every. Single. Morning. To prepare the freshest pastries in Buena Park 🥐 📍: Cafe Bleu Bakery | 5410 Beach Blvd, Buena Park, CA 90621

Ini dessert terenak di Seoul versi Chef Vloven! Kalian ada rekomendasi lain ngga nih?😆 #CafeHoppingSouthKorea #cafehopping #jalanjalanvirtual #pastry #bakery #koreanpastry #honeybeecake #honeybeeseoul #korea #fyp

New Korean-Themed Pastry Cafe in PJ 📍 Unsalted Butter Cafe at Ara Damansara PJ [pork-free]

ลองสไตล์เกาหลีบ้างงงง #เวิร์คช็อป #เค้กเกาหลี #cakedecorating #koreanstyle #pastry #tiktokเข้าครัว #caketok #cakeart #koreanchef

Korean Pastry Tart

Hotteok recipe 🇰🇷🥯 Ingredients (Makes 8 Hotteok) -240 g water (adjust as needed for dough consistency) -25 g white sugar -6 g dry yeast -2.5 g kosher salt -14 g vegetable oil -312.5 g all-purpose flour -100 g turbinado sugar (or brown sugar) -2.6 g cinnamon powder -14 g chopped hazelnuts

these macarons are beautiful inside and out 😩 [AD/gifted] had a bite of each flavour cause i didnt want to wait and didn’t regret the sugar crash one bit 😅

Have you tried chapssal donuts?? 😋 They’re these delicious Korean rice flour pastries with sweet red bean paste inside. The sweet rice flour, when combined with the other ingredients below to make a dough, is a unique ingredient in that when you fry it, the outside gets crispy while the inside stays warm and chewy. INGREDIENTS (10 donuts) 1 cup Assi Sweet Rice Flour 1 tbsp flour 1 tsp baking soda ¼ tsp salt 1 tbsp sugar 1 tbsp unsalted butter ¼ cup + 3 tbsp water 10 tbsp sweet red bean paste (one for each donut) INSTRUCTIONS: 1️⃣ In a medium mixing bowl, combine Assi Sweet Rice Flour, flour, baking soda, salt, sugar, and unsalted butter. Mix with a wooden spoon until you get a solid dough, then pick it up and kneed it with your hands until it’s smooth. 2️⃣ Break the dough into 10 equal sized pieces and roll each into a ball (about 25 grams each). 3️⃣ Also make 10 tbsp-sized balls of sweet red bean paste (you can purchase this from an Asian market near you). 4️⃣ One by one, take a ball of dough and flatten it in your hand. Then, place a ball of the sweet red bean paste in the middle, and wrap the dough around it. Repeat for all 10. 5️⃣ Heat 2 cups of vegetable oil to 300 degrees F in a small sauce pan, then carefully place 5 of the balls inside. Stir constantly so they don’t stick to each other or the pan. Once they turn a golden brown color and float to the top, remove them and place them on a paper towel or strainer to drain the excess oil. Repeat with the remaining 5 balls. 6️⃣ Pour some sugar into a small bowl, and roll each donut in it to lightly coat the exterior. 7️⃣ Enjoy!

Not your typical donuts! These steamy hot & fried pastries are super chewy, & comforting! ♥️ Definitely a must try! 😍

Just discovered the most amazing Korean pastry shop in San Francisco - Buoy! Not only is everything here made with organic ingredients and Korean rice flour (hello gluten-free treats!), but they also use ssuk - a rare ingredient that I've been craving since my trip to Korea. 🤤 Trust me, every bite is worth it. Head over to Buoy and try it out for yourself! #KoreanPastries #GlutenFree #Organic #ssuk #BuoySF #SF #BayArea #BayAreaFoodies #SanFrancisco #HayesValley #Cafe #CoffeeShop #KoreanCafe #KoreanCoffeeShop #SsukLatte #SFPastries #PastriesSF #SanFranciscoPastries #PastriesSanFrancisco #CafeSF #SFCafe #CafeSanFrancisco #SanFranciscoCafe #CoffeeSanFrancisco #SanFranciscoCoffee #SFCoffee #CoffeeSF #HayesValleyPastries #PastriesHayesValley#CapCut created by DrTonyNeutron with DrTonyNeutron’s original sound

🍞🥐🥖 @maangchitime #koreanfood #koreancooking #maangchi #asianfood #asiancooking #koreanpastry #빵 #ppang #koreanbread #koreanhomecooking #koreanbakery created by Eunaeemily with Kenji Ueda’s Wes Anderson-esque Cute Acoustic

🍞🥐🥖

I’m addicted to this Korean pastry bread w lemon & light cream 🥰 it’s so good my fav is the lemon than sweet bean flavor - it’s cheap too, for breakfast w coffee or a late night snack a get it friends

Korean Recipe Series : kkwa bae gi (Twisted Korean Donut) #tiktokfood Ingredient - Milk (36-40'c) 130 g - 5g of dry yeast - 50g of sugar - 5g of salt - 1 egg - 300g of strong flour - 50g of butter - Sugar - Cinnamon powder - Sugar powder Recipe - Combine milk, yeast, sugar, salt, eggs and melted butter in a mixing bowl - Add strong flour and mix - Knead for 10 minutes by hand - Cover mixing bowl with wrap and ferment in warm place for 1 hour - divide into 40g and ferment at room temperature for 15 minutes - Stretch the dough and twist it - Ferment at room temperature for 1 hour - 3 minute Fry in 170’c oil - Put toppings on Topping - Basic toppings: sugar + cinnamon powder - Glazed topping: 100g of sugar powder + 25g of milk 재료 - 우유(36~40’c) 130g - 드라이 이스트 5g - 설탕 50g - 소금 5g - 계란 1개 - 강력분 300g - 버터 50g - 설탕 - 시나몬 파우더 - 슈가파우더 레시피 - 우유, 이스트,설탕, 소금, 계란, 녹인 버터를 믹싱볼에 넣고 섞어준다 - 강력분을 넣고 섞어준다 - 손으로 5분동안 반죽해준다 - 랩으로 믹싱볼을 덮어주고 1시간동안 따뜻한 곳에서 발효한다 - 반죽을 꺼내서 40g으로 나누어주고 실온에 15분간 발효한다 - 반죽을 길게 늘린 다음에 꼬아준다 - 실온에 1시간 발효해준다 - 170도 기름에 앞뒤 1분씩. 튀겨준다 - 튀긴 후 토핑을 입히면 완성 토핑 - 기본 토핑 : 설탕 + 시나몬 가루 - 글레이즈드 토핑 : 슈가파우더 100g + 우유 25g created by Cookim with Cookim’s 오리지널 사운드 - Cookim

Korean Recipe Series : kkwa bae gi (Twisted Korean Donut) Ingredient - Milk (36-40'c) 130 g - 5g of dry yeast - 50g of sugar - 5g of salt - 1 egg - 300g of strong flour - 50g of butter - Sugar - Cinnamon powder - Sugar powder Recipe - Combine milk, yeast, sugar, salt, eggs and melted butter in a mixing bowl - Add strong flour and mix - Knead for 10 minutes by hand - Cover mixing bowl with wrap and ferment in warm place for 1 hour - divide into 40g and ferment at room temperature for 15 minutes - Stretch the dough and twist it - Ferment at room temperature for 1 hour - 3 minute Fry in 170’c oil - Put toppings on Topping - Basic toppings: sugar + cinnamon powder - Glazed topping: 100g of sugar powder + 25g of milk 재료 - 우유(36~40’c) 130g - 드라이 이스트 5g - 설탕 50g - 소금 5g - 계란 1개 - 강력분 300g - 버터 50g - 설탕 - 시나몬 파우더 - 슈가파우더 레시피 - 우유, 이스트,설탕, 소금, 계란, 녹인 버터를 믹싱볼에 넣고 섞어준다 - 강력분을 넣고 섞어준다 - 손으로 5분동안 반죽해준다 - 랩으로 믹싱볼을 덮어주고 1시간동안 따뜻한 곳에서 발효한다 - 반죽을 꺼내서 40g으로 나누어주고 실온에 15분간 발효한다 - 반죽을 길게 늘린 다음에 꼬아준다 - 실온에 1시간 발효해준다 - 170도 기름에 앞뒤 1분씩. 튀겨준다 - 튀긴 후 토핑을 입히면 완성 토핑 - 기본 토핑 : 설탕 + 시나몬 가루 - 글레이즈드 토핑 : 슈가파우더 100g + 우유 25g