Korean Egg Bread 韩式鸡蛋面包
Korean egg bread (gyeran-ppang) is a famous sweet and savoury street snack in Korea. I remember I had this snack in Korea during the winter more than 20 years ago. It is delicious with a whole cooked egg inside the pancake and serve hot in the cold weather. At that time, I’ve never thought of making this Korean egg bread as I had no interest and not to say the least, searching the recipe online. Now, one can search and find vast recipes online.
The recipe that I’m sharing with you today is adapted from a Taiwan, TV channel. The method of mixing is easy, all you need is a bowl and a whisk to do the job. I made the egg bread in a Friand pan and they came out in a cute oval shape. You can bake this egg bread in a muffin pan or in a cupcake liner, whichever you have on hand. Just after about 12 to 15 minutes, you will get a wonderful egg bread for breakfast or tea break.
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Korean Egg Bread
Ingredients
- 70 g Plain flour
- 1 tsp baking powder
- 35 g caster sugar
- 1 large egg - about 70g
- 120 g fresh milk
- 1/4 tsp vanilla extract
- 2 tbsp melted butter
- shredded cheddar cheese
- 9 small eggs
Instructions
- Preheat oven at 200 deg C. Grease muffin pan with butter and set aside.
- Sift plain flour and baking powder into a bowl together with sugar and mix well.
- Add egg, milk, vanilla extract and melted butter and whisk mixture till free of lumps.
- Pour batter into muffin pan to 1/4 height (makes 9) top with some cheddar cheese. Then break in small egg and sprinkle some salt on top.
- Bake in preheated oven (center rack) for 12 to 15 minutes. Serve warm.
- 韩式鸡蛋面包
- 韩式鸡蛋面包(韩文称:gyeran-ppang )是韩国小吃摊常出现的小吃之一,其实一点都不难做,很适合为家人做的一款快速早餐~
- 材料:
- 70克 中筋面粉
- 1茶匙 泡打粉
- 35克 细糖
- 1个 全蛋 (约70克)
- 120克 牛奶
- 1/4茶匙 香草香精
- 2汤匙 融化牛油
- 车打芝士(碎条)
- 9个 小鸡蛋
- 做法:
- 预热烤箱至摄氏200度。玛芬盘内抹上牛油,备用。**不用玛芬盘也可以用纸杯
- 将面粉及泡打粉一起过筛到碗中与细糖搅拌均匀。
- 加入鸡蛋,牛奶,香精和牛油,充分搅拌均匀至无颗粒。
- 将面糊倒入玛芬盘内至1/4满 (做9个)。撒上适量的车打芝士,放入鸡蛋,撒上少许盐即可。
- 放进预热烤箱(中层)烤约12-15分钟,温热时候最好吃。