Korean Egg Bread

Korean Egg Bread recipe (Gyeran-ppang)

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Let’s get started! These are the ingredients that we need to make this muffin including flour, egg, sugar, milk, sausages, etc. And there’re 2 important ingredients that I forgot to put here and they are baking powder and salt, please remember them first we get 120 ml (1/2 C) milk and 15 ml (1 tbsp) vinegar or lemon juice we mix them together and let sit for 10 – 15 mins at room temperature the mixture will then turn buttermilk with a slightly sour taste this buttermilk gives our muffins a fluffier texture and richer taste you can also use 1/2 cup of store-bought buttermilk instead of this milk-vinegar mixture while waiting for the milk, we prepare other ingredients chop sausages into small bits cut the green parts of spring onions crosswise and shred Mozzarella cheese.

You can substitute Mozzarella with Parmesan or Cheddar cheese of your preference once all ingredients are ready we will prepare the cake batter but first, we need to pre-heat the oven to 180 C/ 355 F with both top and bottom heat We need two large bowls for two parts of ingredients in the first bowl, add all dry ingredients including flour, sugar, salt and baking powder, then mix well in the 2nd bowl we add the rest of ingredients including buttermilk melted butter and one egg mix until incorporated and finally we add sausages and onions you can also add some shredded cheese and some vegetables such as corns or green beans to your taste now we’re gonna mix the dry ingredients into the wet

IMPORTANT : only mix until the dry ingredients are damp or not dry any more DON’T try to mix until smooth as glutens will develop, resulting in a hard, chewy, hollowy muffin it’s completely fine if the batter is lumpy

Now we’re diving the batter into the moulds first add 1 tbsp cake batter into each mold then add 1 egg into each hole if your moulds are also cupcake/ muffin moulds like mine then use a small egg or remove some egg white so that the egg won’t take too much space in the moulds cover the egg with – 2 tbsp of cake batter and lastly, place shredded cheese, onions and sausages on top I’m using a silicon mould for this cake as I’m quite lazy to grease the moulds and this type of silicon moulds is also very easy to clean afterwards but you can use any kinds of moulds that you have such as cupcake/ muffin tins or small loaf pands and don’t forget to grease the moulds before use we bake the cakes at about 175 C in 10 – 12 minutes if you also bake in 6 muffin tins like I do then after about 8 – 10 mins we will have the cakes done with slightly runny egg yolks inside if you want the eggs to be cooked completely then leave them for 12 mins in the oven as the amount of cake batter in each muffin is not much, we want to pay attention to baking time overbake for just 2 – 3 minutes can result in very dry, chewy and hard cakes these muffins taste best when they are still hot, right after taken out of the oven as we can taste the soft and fluffy texture as well as melted hot cheese over-night muffins can be warmed up in the oven for 20 – 30 seconds.

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Chad Barney
My name is Chad Barney, people call me Chad. I have been cooking in family-owned and operated restaurants since I was 8 years old. I grew up in California, Los Angeles, and have lived in New York City since 2009. I learned original Thai recipes from my mother, aunts and other relative working in our family kitchens. As a personal chef I focus on healthy cooking less oil, less sugar or no sugar at all but use the sweetness for vegetables and natural sweetener such as palm sugar.

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