How to make a Korean pastry from scratch

By now, you’re probably thinking: “Oh my god, how do I make Korean pastry?”

There are several ways to do this, of course.

The most common method is to start with an empty bowl, then fill it with a mixture of ingredients from your own pantry.

The other method is much simpler: you use a pastry blender and make a paste that you can mix into your favourite pastry dough.

The latter method is called a “puff pastry” and it involves simply pouring the mixture into a bowl and then mixing it with some water, a dough hook, a few fingers and a few rolls of kitchen twine. 

You can get your first puff pastry recipe from the internet. 

A couple of years ago, I found a video on YouTube by a woman called Kim Hyun-min  who had created a puff pastry using just a spoon. 

The video was posted by a Korean-American friend of mine who works as a pastry chef at a fancy hotel. 

After watching the video, I realised that I was missing a key ingredient that makes a good puff pastry. 

I decided to find out for myself.

I started with a basic puff pastry that I bought at a Korean grocery store.

The dough is a little thinner than a typical pastry dough, so it didn’t turn out very well.

I started with the dough in the blender, then used a pastry brush to make the paste.

The process took about two hours.

After the paste was made, I covered the bowl with a damp towel and let it sit for at least 15 minutes.

The paste had formed a hard ball and was pretty soft when I pulled it out.

After about 10 minutes, the balls hardened, so I let them sit for a bit longer and then used the pastry brush again to cut them out.

I used a sharp knife to cut out the balls.

Then I used the butter to spread the pastry dough around the bowl, making sure it didn