Skip to main content

Korean Egg Bread (Gyeran-Bbang) ~ 韩式鸡蛋面包


Quite a number of fellow bloggers have posted Korean Egg Bread in Facebook and shared their recipes  and I was tempted to try.  It struck me that I could make this for lunch and upon surfing the internet for more info about this recipe, I chanced upon Seonkyoung's blog and decided to try her Korean Egg Bread recipe.  I made some plain with a sprinkling of seasalt, some topped with roast pork and some with chopped spring onions.  They were delicious and I will be making this again for a light meal.








Korean Egg Bread (Gyeran-Bbang)  ~    韩式鸡蛋面包

Ingredients

  • 128 gm plain flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3 Tbsp sugar
  • 1 large egg
  • 1/2 tsp salt
  • 2 Tbsp melted butter or vegetable oil (I used canola oil)
  • 12 small eggs
  • spring onions/shredded cheese/bacon bits for topping
  • 3/4 cup milk + 2 Tbsp white vinegar or lemon juice to make Buttermilk
Method
  1. Make Buttermilk, set aside.
  2. Sift flour, baking soda and baking powder, add salt, sugar and mix well with a whisk.
  3. Add oil, egg and Buttermilk.
  4. Whisk till free of lumps.
  5. Put 1 Tbsp of batter into the greased muffin pan, break in a small egg, cover up with more batter but expose the egg yolk.
  6. Sprinkle on some chopped spring onions, bacon bits, mixed dried herbs or shredded cheese as desired.
  7. Bake in a preheated oven @ 180 deg.C for 20 mins.
  8. Serve immediately.
  9. Yield :  12 egg bread
A point to note is to use greased muffin pan so that the egg bread can be removed easily.  With cupcake liners, the egg bread tends to get stuck onto the liners and you'll need to scrape out the last morsels of delicious egg bread.



Comments

  1. Cheah, I've never eaten a Korean egg bread before. Look so yummy!

    ReplyDelete
  2. I love savoury muffins. They look incredibly delicious!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Gula Melaka Kuih Talam ~ 椰香打南糕

After successfully making the  Kuih Talam  with much trial and error, I ventured into trying out making this Gula Melaka Kuih Talam.  What is gula melaka one may ask?  Simply put, it's just palm sugar made from coconut palm.  The slightly saltish top coconut layer pairs very well with the dark and intense flavour of the palm sugar from the bottom layer, and this kuih can be served for breakfast or snack on at any time of the day.






Gula Melaka Kuih Talam ~  椰香打南糕  

Ingredients (A)
150 gm gula melaka/palm sugar350 ml water2 pandan/screwpine leaves60 gm rice flour25 gm green pea flour1.1/2 Tbsp tapioca flour100 ml thick coconut milk1/4 tsp lye/alkaline water(B)  Top coconut layer 1.1/2 Tbsp tapioca flour30 gm rice flour15 gm green pea flour100 ml thick coconut milk250 ml water1/2 tsp saltMethod for (A) Cook gula melaka, water and pandan leaves till gula melaka is dissolved, strain into a bowl and let cool.Mix the rice flour, green pea flour, tapioca flour with the cooled gula melaka syrup…

Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…