Thanks for sharing. Modified a bit by adfing matcha powder and vanilla extract. Only added another tbsp of sugar, I like that these aren't too sweet. The bunny design is so cute 🤍
honestly for matcha I just eyeball first add around 1 teaspoon and if it’s not enough green then add a little bit again, always adjusting the quantity. Remember, you can always add matcha but you can’t remove the matcha powder.
Very good, made this for a gluten free family member but I think I'll make them again just because I liked them so much. They aren't very sweet, so I added a bit more sugar than what the recipe calls for. I also added salt and vanilla extract. 1 cup Mochiko sweet rice flour 1/2 cup milk 1/4 cup sugar 1/8 cup coconut cooking oil (the kind that stays liquid at room temp) 1 egg 1/8 tsp salt 1 tsp vanilla extract I found a gluten free food coloring pen at my local Michael's
@@clovenbulletthe rice flour being called glutinous rice flour doesn’t mean it has gluten in it, it’s called that because it’s sticky like glue it’s also known as sticky rice flour
안녕하세요, 저는 고등학교 1학년에 재학중인 학생입니다. 나는 Miffy를 좋아하기 때문에 당신의 비디오를 특히 좋아합니다. 집에서 만들어봤는데 처음에는 잘 나온 게 아닌데, 연습할수록 실력이 늘더라고요. 결과적으로 우리 가족은 매우 좋은 결과를 얻었다고 말했습니다. 정말 유익하고 좋은 영상 올려주셔서 정말 감사드립니다! :)
직접 만들어봤는데 영상보다 설탕 훨씬 많이 한 100g?넣어야 심심하니 맛있는.. 달지도 밋밋하지도 않은 맛이 나와요! 찹쌀가루 엄청 들어가요ㅠㅠ 그냥 구워봤더니 부분부분 부푸는것도 있고 안부푸는것도 있는데 대부분 안부풀어요. 그래서 베이킹소다 넣어서 구우니까 어느정도 부풀긴 하더라구요 근데 그냥 영상대로 안될것 같길래 얇게 펴서 온도는 조금 낮게 조금 더 구워서 과자처럼 먹었어요 그게 더 맛있구요...ㅎㅎ 너무 기대하지않고 만드는게 좋을것 같습니다
Спасибо❤ очень милые печеньки получились❤❤❤ Но тем кто собирается готовить стоит учесть пару пару моментов: Рисовая мука =/= клейкая рисовая мука, первую пробу пришлось выкинуть((( Стоит добавить щепотку соли, прям немножко, иначе они очень пресные получаются И 20 г сахара очень мало - они совсем не чувствуются, сладкоежки не оценят, но отлично подойдут для сладкой начинки. Если хотите чтобы получились именно сладкие печеньки - стоит добавить хотя бы грамм 40, либо ещё больше, уже на свой вкус (и да, лучше попробовать на сахар сразу сырое тесто)))
@@KENTAL-s8u насколько я понимаю, она просто делается из определенного сорта риса, она более плотная и ближе по клейкости к пшеничной чем просто рисовая. Просто вбейте в поиск клейкая рисовая мука, она так и называется. часто ещё пишут "для моти"
guys there are an amazing substitute for macarons if you're allergic to almonds, want a lower-calorie option or just prefer rice treats! just use 2 and put filling of your choice!
I succeeded in making it exactly like the video. If you want it to not fall on top and maintain a stable, round puffy shape, starch and a very small amount of flour must be added. My recipe is 70 grams of milk 5 grams of flour 40 grams of tapioca starch 120 grams of glutinous rice powder 1 egg (50 grams) 1/3 teaspoon salt 50 grams of sugar (I used 10 grams of vanilla sugar and 40 grams of stevia) Vanilla extract (if you don’t have vanilla sugar) people) 20 grams of oil or butter Half teaspoon baking powder Add eggs, milk, oil, sugar, and salt. Add glutinous rice flour, flour, starch, and baking powder and stir with a whisk at low speed. Bake at 160 degrees for about 15 minutes and it’s done! If you want to add cocoa powder, reduce the amount of glutinous rice powder and add the reduced amount.
I made these just now, and my oven is too hot and they came out golden and crispy on the outside and since I used glutinous rice flour, squidgy like mochi on the inside. Nice for a snack whilst on a diet, especially since the recipe doesn’t ask for much sugar.
Thank you very much for the recipe! I have soooo much idea just by this recipe alone. One problem is, mine can't get off easily when i used baking paper. So i tried to put the dough on the baking tray with a little bit oil greased on it. Still sticky, but at least not the paper stick on it 😅
I love this. Looks easy and yummy. Can you add extracts for flavor? Such as vanilla, almond, orange, lemon, coconut? I want to experiment! Adorable, thank you so much! 💖
Most likely! It really depends on how you like your cookies, since in the video they didn’t, so it could possibly be because they didn’t like the vanilla flavour, but if you like it, definitely go for it!
@@jawaelasometimes, depending on what form the extract comes in, they can alter the texture/form of the bake! there are a lot of recipes that kind of get ruined if you add the moisture of a liquid extract, for example!
Wow,mouthwatering nice sharing thanks a lot dear friend thumbs up nice effort my friend have a great day carry on 🎉❤🎉❤🎉🎉❤🎉❤🎉❤🎉❤🎉🎉❤🎉❤🎉❤🎉🎉❤🎉❤🎉❤🎉❤🎉🎉❤🎉❤🎉 and have fun with friends and family
Edit: This recipe just doesn't work. Guys, I made this 5 freakin' times, lmao. I tried baking soda (added a little acid to activate), which didn't make the hollow centers, but rather puffed the cookies out like bread dough. The last attempt I separated two eggs, whipped the whites to soft peaks & used powdered sugar. Still no rise, but the edges did get puffier. There's just no way to make it as the video says. If anyone else has different results, please let us know here. --- I don't know if I can recommend this recipe as an easy one. I tried two batches with the exact amounts, but did have to add almost up to 60g more glutinous rice flour to get the dough into a workable state. The first batch never puffed up and instead flattened down into hard, mochi-like disks. The second batch is doing the same thing, but I reduced the amount of flour, thinking that the first batch was too dense to rise. Letting the bake time run longer also did not work, as the slight puffiness of my cookies ended up collapsing anyways. My recommendation: the measurements for the flour, depending on the brand, should really be closer to 200g. I'm determined to get these cookies right, so I'll try again tomorrow and see if the third batch comes out a little bit better.
Hi. I also tried doing this recipe twice. And I showed it to a friend who bakes and said there was no rising agent. And if there wasn't the egg whites were supposed to be beaten separately. There was no way to do this recipe exactly how the video is shown.
@@Remidyee In theory you might be able to whip the whole egg long enough to incorporate air bubbles leading to a bigger rise, similar to how you make a genoise sponge. But with only a single egg I just don't see how you can get such a good rise? My theory is that a lot of these channels intentionally leave out key ingredients in order for people to rewatch the video to see what they did wrong, therefore getting more watch time. I've noticed a trend with Asian baking channels (Not as a whole, specifically the ones that emphasize how easy, quick, or little ingredients there are, with heavy focus on the aesthetics.) that lots of people in the comments can't get it to work.
@@Remidyee Thank you for confirming with a comment- I was seriously at a loss. I think what should have happened was exactly what your friend suggested- whipping the egg whites to form peaks, and using powdered sugar so that it doesn't fall while baking, like how one would make meringue.
@@volcanosquidward8815 They really got me, because I've probably spent way too much time poring over this video wondering what I did wrong, lmao. Before my comment, I didn't see very many English comments stating that this was made successfully, so I'm glad at least that more people can see this and chime in on whether they could, or if this recipe seriously needs some editing.
I just tried this recipe today and mine turned into mochi discs, as well. Added a bunch more rice flour since it was runny when I measured everything out properly. Next time, I'll also try whipping my egg more. They came out so sad this time around! 😂
baked these today! the recipe is super simple and quick, the result was pretty similar to the video ^^ some things i noticed: - had to add flour (like the video said could happen) - you have to keep wetting your fingers while smoothing the peaks - i might have made the bunnies smaller than the video, so i think they got thinner and thus not as chewy? i a still unsure of what the right baked consistency is, and i wonder if i should have baked them a bit more, even though in the video they look quite pale - there is so little sugar and no flavour extracts in the recipe so they taste quite bland lol (i would definitely add vanilla extract if i was to bake them again)
@@volcanosquidward8815 they were not hollow at all and they did rise/ get bigger! to give you an idea, pretty much like regular shortbread biscuits i think!
@@6ulan honestly I'm not sure! I think one would have to experiment, based on the product and personal taste >.< I think I would go for a few drops of vanilla extract (or the recommended doses on the packaging), as for sugar I'm not sure if it could affect the consistency 🤔 sorry to not be of much help, I still haven't tried this recipe a second time >.
They look adorable, my only question is how do they get such a good rise? There's nothing to help it rise since entire egg is used and the whites aren't whipped. The cookies are also completely hollow, which without any meringue in theory that shouldn't work. Anyone who's made this recipe (preferably experienced bakers! but all notes are appreciated) I'd love to here your results with it and if anything went wrong.
There is another English comment thread on this video of people saying they tried it and it didn't work, for the exact reasons you mentioned. It seems maybe the person who made the video didn't mention adding a rising agent or something.
Im believing the people who tried multiple times with varied ingredients/measurements/techniques and it still failed. Cute video to watch but cant see how it would work from this recipe.
If anyone’s tried this with a nondairy variation such as oat milk, please let me know! Im not able to consume dairy but these look delightful and I’d love some tips! :)
I haven't made it, but I think the recipe used milk simply for flavour. Meaning even if you replace it with water (same measurement) for example, it will still work, albeit the difference in flavour. But I can't say you can replace it with oat milk, since it can become slimy (or so I originally thought). But the characteristics of glutinous flour is that it's gelatinous, so even if the oat milk were to become slimy, it doesn't matter since they're both similar in characteristics. Or maybe you could also try using soy milk. If you do make it please tell me how it turned out though cause I want to know if my hypothesis is correct haha.
I made this the other day! But adding the amount of mochiko flour in the recipe was really not enough🥲... i had to add over twice the amount and even then it was too runny... in the end I think my batter was too runny, the final texture was like chewy mochi pancakes? But was not crispy like the video🥲 it was tasty tho! I will try again..!
I seriously have my doubts as to whether or not this is a real successful recipe, because I've tried twice with different methods and neither yielded anything close to what is shown in the video. I also can't find any English comments where this was successfully made. I wonder if something was lost in translation. I'm going to try one last time tomorrow, and then calling it quits.
Thanks for sharing. Modified a bit by adfing matcha powder and vanilla extract. Only added another tbsp of sugar, I like that these aren't too sweet. The bunny design is so cute 🤍
How much matcha did you add?
How much matcha did you add?
honestly for matcha I just eyeball first add around 1 teaspoon and if it’s not enough green then add a little bit again, always adjusting the quantity. Remember, you can always add matcha but you can’t remove the matcha powder.
vc
1:43 여기서부터 구워지면서 보잉보잉 커지는게 넘 귀여워요...........
ua-cam.com/video/Fw21byK1wmw/v-deo.htmlsi=1IoAA23Nfb6w4Crt
진짜 이거 보고 핵놀람.. 너무 귀여워
님 댓글도 귀여워요
혹시 만들어보셨을까용??
wat
적당히 단맛나고 겉바속촉 맛있어요 ㅎㅎ 이거 중독적인 맛이에요 아가줄려고 간식으로 만들었는데 밀가루 안들어가고 좋네용🩵
Very good, made this for a gluten free family member but I think I'll make them again just because I liked them so much. They aren't very sweet, so I added a bit more sugar than what the recipe calls for. I also added salt and vanilla extract.
1 cup Mochiko sweet rice flour
1/2 cup milk
1/4 cup sugar
1/8 cup coconut cooking oil (the kind that stays liquid at room temp)
1 egg
1/8 tsp salt
1 tsp vanilla extract
I found a gluten free food coloring pen at my local Michael's
These ABSOLUTELY need salt. I didn’t catch it and I didn’t add any, but I ended up sprinkling salt later.
isn't the rice flour glutinous?
nope! gluten-free@@clovenbullet
@@clovenbulletthe rice flour being called glutinous rice flour doesn’t mean it has gluten in it, it’s called that because it’s sticky like glue it’s also known as sticky rice flour
I was just wondering, how long does it approxitmately take for the whole process?
깜찍한 모양에 놀라고 식용펜에 또 놀라고~~
조만간 만들어보면 또 맛에 놀라겠죠~~?!!!
오븐 속에서 부푸는 모습이 너무 귀엽네요,,🐇
안녕하세요, 저는 고등학교 1학년에 재학중인 학생입니다. 나는 Miffy를 좋아하기 때문에 당신의 비디오를 특히 좋아합니다. 집에서 만들어봤는데 처음에는 잘 나온 게 아닌데, 연습할수록 실력이 늘더라고요. 결과적으로 우리 가족은 매우 좋은 결과를 얻었다고 말했습니다. 정말 유익하고 좋은 영상 올려주셔서 정말 감사드립니다! :)
직접 만들어봤는데 영상보다 설탕 훨씬 많이 한 100g?넣어야 심심하니 맛있는.. 달지도 밋밋하지도 않은 맛이 나와요! 찹쌀가루 엄청 들어가요ㅠㅠ
그냥 구워봤더니 부분부분 부푸는것도 있고 안부푸는것도 있는데 대부분 안부풀어요. 그래서 베이킹소다 넣어서 구우니까 어느정도 부풀긴 하더라구요
근데 그냥 영상대로 안될것 같길래 얇게 펴서 온도는 조금 낮게 조금 더 구워서 과자처럼 먹었어요
그게 더 맛있구요...ㅎㅎ 너무 기대하지않고 만드는게 좋을것 같습니다
Hehe thanks for information 🙏
putting earl grey and lavender in the milk would make it nice too!
Спасибо❤ очень милые печеньки получились❤❤❤
Но тем кто собирается готовить стоит учесть пару пару моментов:
Рисовая мука =/= клейкая рисовая мука, первую пробу пришлось выкинуть(((
Стоит добавить щепотку соли, прям немножко, иначе они очень пресные получаются
И 20 г сахара очень мало - они совсем не чувствуются, сладкоежки не оценят, но отлично подойдут для сладкой начинки. Если хотите чтобы получились именно сладкие печеньки - стоит добавить хотя бы грамм 40, либо ещё больше, уже на свой вкус (и да, лучше попробовать на сахар сразу сырое тесто)))
Что такое "клейкая рисовая мука"? Спасибо!
@@KENTAL-s8u насколько я понимаю, она просто делается из определенного сорта риса, она более плотная и ближе по клейкости к пшеничной чем просто рисовая. Просто вбейте в поиск клейкая рисовая мука, она так и называется. часто ещё пишут "для моти"
@@ut_krol Спасибо!! Печенье получается золотое:)
Подскажите пожалуйста, вы не пробовали делать с обычной мукой или будет совсем не то?
Где же взять клейкую рисовую муку?
guys there are an amazing substitute for macarons if you're allergic to almonds, want a lower-calorie option or just prefer rice treats! just use 2 and put filling of your choice!
It worked for me!
Was your consistency the same as the video?
똑같이 만들었는데 지옥에서 온 토끼가 만들어졌어요~~ㅎㅎㅎ
Hahahaha
How adorable, and not too much sugar. My granddaughter would love to make these with me. Thank you for the recipe.
어떡해 미피 모양 너무 귀여워요ㅠㅠ 찹쌀가루 베이스의 쿠키는 먹어본 적 없어서 맛은 어떤 느낌일지 상상이 안 가지만 벌써 너무 만들고 싶어지는 멋진 영상이네요
낮에 결국 찹쌀가루 사와서 만들어봤는데 영상보다 되게 반죽이 나와서 그런가 뽕긋하게 솟아오른 토끼들이 되어버렸네요 ㅋㅋㅋ 그것도 그것대로 귀여워서 만족했습니다
맛은... 뭔가 튀기지 않고 구운듯한 찹쌀도넛과 쿠키 사이의 식감이었어요 재밌는 맛~
요리 후기는 처음봐요!! 애기들 떡빵맛 비슷할것 같아요😄😄
Ваш комментарий с отзывом так помог 🤩 спасибо, теперь я хоть немного представляю как это на вкус
이렇게 뽀얗고 예쁘겐 안나왔는데 하기 간단해서 아이랑 같이 하기 좋아요~맛은 공갈빵맛 나요~달달한 난 같기도 하고~ㅎㅎㅎ 좋은 레시피 공유 해주셔서 감사합니다😊
이건 딱 봐도 따라할 수 없는게
난이도 최하.. 라고 본인이야 그렇게 느끼시겠지만 찹쌀가루의 정확한 비율이 없고 눈대중으로 질감을 맞춰야 성공한다는 점은 절대 요리초보가 할 수 있는 영역이 아님...
Looks like something Klee would eat! Adorable ❤
Yes 😭
I succeeded in making it exactly like the video.
If you want it to not fall on top and maintain a stable, round puffy shape, starch and a very small amount of flour must be added.
My recipe is
70 grams of milk
5 grams of flour
40 grams of tapioca starch
120 grams of glutinous rice powder
1 egg (50 grams)
1/3 teaspoon salt
50 grams of sugar (I used 10 grams of vanilla sugar and 40 grams of stevia)
Vanilla extract (if you don’t have vanilla sugar)
people)
20 grams of oil or butter
Half teaspoon baking powder
Add eggs, milk, oil, sugar, and salt.
Add glutinous rice flour, flour, starch, and baking powder and stir with a whisk at low speed.
Bake at 160 degrees for about 15 minutes and it’s done!
If you want to add cocoa powder, reduce the amount of glutinous rice powder and add the reduced amount.
진짜 귀여워요
오늘 당장 해봐야겠어요😍😍
Did it work?
미피 모양 쿠키 귀여워요~😊
영상 분위기 자체가 너무 예뻐서 바로 구독해버렸어요ㅠㅠ
버터나 박력분 없이도 저리 쿠키가 된다니 신기하네요^^
한번 만들어 보아야겠어요
레시피 굿이네요❤
Hai provato cucinare?lo visto commenti che non sono buoni.prima di fare vorrei tuo parere.
So yummy and cute 💖💖💖 love watching your videos 🤲🧡✨
These are so adorable. One of the baked goods in the 'Cursed Princess Club' webtoon is inspired by that. It's so cute!
Omg i haven’t reread cpc yet i love the comic so much!! Do you remmeber what the cookies were like/what chapter they’re from??
I love that WEBTOON😊
정말 맛있어요! 모든 것이 구워졌고 레시피를 정확히 따랐고 모든 것이 잘 풀렸지만 더 달콤한 쿠키를 원하면 설탕을 더 추가하세요(아마 40-50그램 정도).
I love that every Miffy looks so perfect! That's quite a talent😍
I love the simplicity of the ingredients💕. I'll try this for sure!
Like the texta?
I made these just now, and my oven is too hot and they came out golden and crispy on the outside and since I used glutinous rice flour, squidgy like mochi on the inside. Nice for a snack whilst on a diet, especially since the recipe doesn’t ask for much sugar.
同
뭐죠.. 이 간단하고 귀엽고 쫄짓한 과자는❤
家に材料が無かったので、白玉粉と豆乳で作ってみました。意外とうまく行ったかな？今度はちゃんと牛乳買ってきます♪
How do they look so soft yet so crispy at the same time!? Amazing!
집들이할 때 준비하면 너무 간단하고 보기도 좋은 음식인 것 같아요! 쫀득쫀득 너무 맛있어보여요 !최고입니당
만드는 거 완전 성공했슴다! 엄청 쉬워요 ㅜㅜ 근데 너무 귀여워요 ㅜㅜㅜㅜ 클스마스 선물로 뿌리고 다닐게요~
에어프라이기로 했는데 버터가 없어서 고소한 맛이 없고 그냥 완전 밍밍한 맛이 납니다!
베이킹 좋아하시고 자극적이지 않은 맛을 즐기시는 분들이라면 먹기 좋겠네요
에어프라이 몇도 몇분하셨나요??
@@원-f9o6z 저기 나온대로 똑같이 했어요
@@비상연락명 감사합니다!!
Amazing
Thank you very much for the recipe! I have soooo much idea just by this recipe alone. One problem is, mine can't get off easily when i used baking paper. So i tried to put the dough on the baking tray with a little bit oil greased on it. Still sticky, but at least not the paper stick on it 😅
use bit more flour. things usually sticks when it's too wet
@@ninijay3801 thankyou so much for the tips 😊
@@dewipratiwipujilestari6174try teflon sheetpaper
They look like Miffy!!!
😍😍😍
I love this. Looks easy and yummy. Can you add extracts for flavor? Such as vanilla, almond, orange, lemon, coconut? I want to experiment! Adorable, thank you so much! 💖
I was wondering about coconut as well. Yum
Yepp they look like coconut would be perfect in them :o let me know how it goes if you experiment! 💛
Why would it not be possible?
Most likely! It really depends on how you like your cookies, since in the video they didn’t, so it could possibly be because they didn’t like the vanilla flavour, but if you like it, definitely go for it!
@@jawaelasometimes, depending on what form the extract comes in, they can alter the texture/form of the bake! there are a lot of recipes that kind of get ruined if you add the moisture of a liquid extract, for example!
Wow,mouthwatering nice sharing thanks a lot dear friend thumbs up nice effort my friend have a great day carry on 🎉❤🎉❤🎉🎉❤🎉❤🎉❤🎉❤🎉🎉❤🎉❤🎉❤🎉🎉❤🎉❤🎉❤🎉❤🎉🎉❤🎉❤🎉 and have fun with friends and family
썸네일 토끼 모양 귀여워요
Me encantan las recetas de cocina cute❤
Edit: This recipe just doesn't work. Guys, I made this 5 freakin' times, lmao. I tried baking soda (added a little acid to activate), which didn't make the hollow centers, but rather puffed the cookies out like bread dough. The last attempt I separated two eggs, whipped the whites to soft peaks & used powdered sugar. Still no rise, but the edges did get puffier. There's just no way to make it as the video says. If anyone else has different results, please let us know here.
---
I don't know if I can recommend this recipe as an easy one. I tried two batches with the exact amounts, but did have to add almost up to 60g more glutinous rice flour to get the dough into a workable state. The first batch never puffed up and instead flattened down into hard, mochi-like disks. The second batch is doing the same thing, but I reduced the amount of flour, thinking that the first batch was too dense to rise. Letting the bake time run longer also did not work, as the slight puffiness of my cookies ended up collapsing anyways.
My recommendation: the measurements for the flour, depending on the brand, should really be closer to 200g. I'm determined to get these cookies right, so I'll try again tomorrow and see if the third batch comes out a little bit better.
Hi. I also tried doing this recipe twice. And I showed it to a friend who bakes and said there was no rising agent. And if there wasn't the egg whites were supposed to be beaten separately. There was no way to do this recipe exactly how the video is shown.
@@Remidyee In theory you might be able to whip the whole egg long enough to incorporate air bubbles leading to a bigger rise, similar to how you make a genoise sponge. But with only a single egg I just don't see how you can get such a good rise?
My theory is that a lot of these channels intentionally leave out key ingredients in order for people to rewatch the video to see what they did wrong, therefore getting more watch time. I've noticed a trend with Asian baking channels (Not as a whole, specifically the ones that emphasize how easy, quick, or little ingredients there are, with heavy focus on the aesthetics.) that lots of people in the comments can't get it to work.
@@Remidyee Thank you for confirming with a comment- I was seriously at a loss. I think what should have happened was exactly what your friend suggested- whipping the egg whites to form peaks, and using powdered sugar so that it doesn't fall while baking, like how one would make meringue.
@@volcanosquidward8815 They really got me, because I've probably spent way too much time poring over this video wondering what I did wrong, lmao. Before my comment, I didn't see very many English comments stating that this was made successfully, so I'm glad at least that more people can see this and chime in on whether they could, or if this recipe seriously needs some editing.
I just tried this recipe today and mine turned into mochi discs, as well. Added a bunch more rice flour since it was runny when I measured everything out properly. Next time, I'll also try whipping my egg more. They came out so sad this time around! 😂
와우....완전 귀엽다... 진짜....짜는게 젤 큰 난이도
그럴수도ㅋㅋ
I'm gonna try making this over the Christmas holidays!! So easy and delicious ❤❤❤❤
Have you tried? ❤
Yo do they taste good?
@@alexcastaldi1679 This recipe does not work. I've tried 5 times. I have a more detailed comment that explains it below. So disappointing!
@@prism_OSi think its bc u used the wrong flour
@@Kitsukatie Nope. Recipe calls for glutinous rice flour, which I used.
Is it possible to use regular flour instead of glutinous rice flour? Nice recipe btw!
😊 와우!! 💓
👍👍👍
솜씨가
짱이셔요
~ 넘넘넘 ~
예쁘내요
귀여운
토끼님들
~ 파이팅!!~
입니다
the way they poofed, so cute
베이킹에 1도 관심없는 사람인데 이건 꼭 만들어먹어보고 싶댜,, 심지어 노 밀가루라니 무조건 해먹어봐야디
만들어 봤더니 완전 짱맛! 레시피 짱이네요
대댓글 계속 달리는게 시끄러워서 내용 수정합니다
설탕 더 많이 넣어야 맛있을것같고 찹쌀가루 더 첨가했으면 베이킹파우더도 더 넣든지 하세요 저는 부풀다 말아서 떡처럼 됐네요 쉽지는 않은듯(방법은 쉬우나 조건을 확실히 몰라 영상과 똑같이 안됨)
백퍼 레시피 다 공개 안했거나 바꿔서 올렸을듯요 ㅋㅋ
설탕이 훨씬 많이 들어가야한다는 말 동감해요ㅠㅠㅠ 선물하려고 만들었는데, 식감은 너무 좋은데 찹쌀가루 맛이 너무 많이 나서 초콜릿뿌리고 했네요ㅠㅠ
맞아여.. 선물 주려고 만들었다가 지옥에서 온 토끼 줄뻔..ㅠ 쌀가루맛 엄청나고 좀 더 익히면 타버리고.. 안부풀고 저 식감 안나와여ㅠㅠㅠ흑
오오 내가 잘 못만든게 아니라니 진짜 그냥 맛이 없는거였어 회사에 만들어 갔다가 욕 엄청 먹었어요ㅎㅎㅎㅎㅎ
설탕이 너무 안 들어가는 거 같길래 설탕을 30g정도 더 넣어 만드니 확실히 맛있어요 그리고 6분 정도 더 구우면 훨씬 바삭해요!
맛도 맛이지만 귀여워서 너무 좋네요😊😊👍🏻👍🏻
1.1 cups glutinous flour
0.4 cups milk
1.5 tablespoons oil
1.5 tablespoon sugar (20 grams)
1 egg
ahhh the comment i was looking for, thank you!!
You are an actual lifesaver
А рисовая мука это не мука?) печенюшки просто очаровательны, спасибо за рецепт
Вроде так просто, но как круто
한자리에서 토끼몇마리잡아먹겠네요 넘귀염
네 저도 한 열마리는 잡아 먹은듯요ㅋㅋ
금손이시네요 👍🏻☺️
토끼 눈 코 완성하는 순간 나오는 브금이 너무 잘 어울려요 너무 귀여워요 ㅠㅠㅠ
So delicious❤
Wow, this rabbit looks cute❤❤❤❤❤❤
Nijntje! Our dutch bunny, these look amazing!
Thank you, cannot wait to try!
They are so cute 😍
I have some rice flour, never heard of glutinous ones 😮
baked these today! the recipe is super simple and quick, the result was pretty similar to the video ^^
some things i noticed:
- had to add flour (like the video said could happen)
- you have to keep wetting your fingers while smoothing the peaks
- i might have made the bunnies smaller than the video, so i think they got thinner and thus not as chewy? i a still unsure of what the right baked consistency is, and i wonder if i should have baked them a bit more, even though in the video they look quite pale
- there is so little sugar and no flavour extracts in the recipe so they taste quite bland lol (i would definitely add vanilla extract if i was to bake them again)
trying to work out how these are made, were yours hollow / did they rise at all?
@@volcanosquidward8815 they were not hollow at all and they did rise/ get bigger! to give you an idea, pretty much like regular shortbread biscuits i think!
금융네트워크한사람 한사람 대만족
how much vanilla extract would you recommend adding? or extra sugar
@@6ulan honestly I'm not sure! I think one would have to experiment, based on the product and personal taste >.< I think I would go for a few drops of vanilla extract (or the recommended doses on the packaging), as for sugar I'm not sure if it could affect the consistency 🤔
sorry to not be of much help, I still haven't tried this recipe a second time >.
Это самый лучший рецепт,пробовала несколько других,но теперь делаю только по вашему рецепту.
Thank you so much. My children will loves to eat it.
이런모양 슈가쿠키 있으면 지짜 맛있겟네야😋😍😍🥰
More recipes with glutinous rice flour please 🥺🥰
جميل جدا تحياتي 👍😋💕💕
The best cooking channel I loved❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
너무 귀엽네요. 식용펜도 처음 봐요.
Adorable cute cookies! They are worth a try!
My new favourite dessert omg I added salt and vanilla and soy milk
Офигенный рецепт, спасибо, повторю, только глазки и мордочку сделаю шоколадом 😉❤
Где вы берете такую муку?
@@ЕленаГольцова-ц8в я ещё не готовила, но рецепт сохранила, клейкая рисовая мука продаётся на озоне 😊
They are so cute! They have such a cool texture! I want to eat them!
2:10 pobrecito 😢
Gracias por la receta! ❤
😂👍, 🤝😢, 🙌
저 레시피대로 했는데 전 비슷하게 됐어요.. 맛도 있네요
모야😮 너무나 귀엽자나😊
헐 너무 기엽다… 만들어 봐야지
와 이거 너무 귀여워요 😂😂
헐 미피 너무 귀여워요😳❤️🔥
귀엽기도 귀엽지만 쉬워서 더욱 좋네요!!!
Hi. Mine was a bit brown but crispier. I like it as it is a healthy biscuit
Me gusta mucho la receta que rica me encanta mucho 👍😋😋👌🥰💯
너무 귀여워요!! 마커 맛은 잘 모르겠지만... 그래도 이거는 먹을만할 것 같아요 ^^
They look adorable, my only question is how do they get such a good rise? There's nothing to help it rise since entire egg is used and the whites aren't whipped. The cookies are also completely hollow, which without any meringue in theory that shouldn't work. Anyone who's made this recipe (preferably experienced bakers! but all notes are appreciated) I'd love to here your results with it and if anything went wrong.
There is another English comment thread on this video of people saying they tried it and it didn't work, for the exact reasons you mentioned. It seems maybe the person who made the video didn't mention adding a rising agent or something.
i followed this recipe and my cookies look quite the same, came out with good rise, except they arent hollow inside.
Im believing the people who tried multiple times with varied ingredients/measurements/techniques and it still failed. Cute video to watch but cant see how it would work from this recipe.
Se ven tan bonitas que dan más ganas de ponerlas de adorno que de comerlas!! 😍
Sweet and delish😋
these were delicious, I’m going to try a cheesy filling variation of these
우와 대박이에요 제가 제일 좋아하는 미피!!~ 만들어먹어볼래요
유치원생 간식으로 딱인데요 ㅎㅎ 내일 도전~!
If anyone’s tried this with a nondairy variation such as oat milk, please let me know! Im not able to consume dairy but these look delightful and I’d love some tips! :)
I haven't made it, but I think the recipe used milk simply for flavour. Meaning even if you replace it with water (same measurement) for example, it will still work, albeit the difference in flavour. But I can't say you can replace it with oat milk, since it can become slimy (or so I originally thought). But the characteristics of glutinous flour is that it's gelatinous, so even if the oat milk were to become slimy, it doesn't matter since they're both similar in characteristics. Or maybe you could also try using soy milk. If you do make it please tell me how it turned out though cause I want to know if my hypothesis is correct haha.
I have a 50/50 experience with oatmilk working, but I bet cashew milk would work.
@@VanillaBeanBasic thank you!
you could try lactaid milk! that’s just cow milk with the lactase enzyme removed 😁 i’m lactose intolerant as well
i’ll make this with lactaid and let you know how it goes!
So satisfying to see them swell perfectly
Глаз отдыхает и хочется приготовить такое же
в странах снг ведь будет клейкая рисовая мука??
these are just like macarons but wayy airy and cute
I made this the other day! But adding the amount of mochiko flour in the recipe was really not enough🥲... i had to add over twice the amount and even then it was too runny... in the end I think my batter was too runny, the final texture was like chewy mochi pancakes? But was not crispy like the video🥲 it was tasty tho! I will try again..!
I seriously have my doubts as to whether or not this is a real successful recipe, because I've tried twice with different methods and neither yielded anything close to what is shown in the video. I also can't find any English comments where this was successfully made. I wonder if something was lost in translation. I'm going to try one last time tomorrow, and then calling it quits.
약간 마가레뜨 쿠키 재질로 부푸네 귀엽고 맛있겠다
"Ready in 5 minutes!" (Bakes them for 20 minutes.)
Świetny przepis! Pyszności, dziękuję!👍
바닐라 익스트랙을 넣어도 괜찮아요??
まるでマカロンみたい❤
食用色素入れたらいろんな色が出来るよ