Saturday, 11 March 2017

Mia Bakes: Gyeran Ppang!

Just a couple weeks back at our small gathering at Chicken Up, we were having a small chat over the Korean food we know/like and somehow, Gyeran Ppang popped up and was really popular at the table. 


Not sure of what is egg bread is about, I did a google search on it and stumble upon Maangchi's recipe HERE
If you're also unfamiliar with this trendy Korean street food, it's a type of bread/muffin with a whole egg cracked into the middle and baked together, hence the name Gyeran (egg) Ppang (bread). 

I picked up the mini loaf paper tins from daiso at just $2 for 4 pieces of these 6 x 12.5 x 4.5 cm mini pans and doubled Maangchi's recipe to get 4 loaves.

You'll need:
240g all purpose flour
240ml milk
2 tbsp melted butter
6 tbps sugar
2 tsp baking powder
1 tsp vanilla extract
2 tsp cooking oil
6 eggs
(2 for batter, 4 as toppings)
8 cubes of cheese 
(I used laughing cow cheese cube spread)

This is an extremely easy, one bowl recipe. Simply dump ALL your ingredients (2 eggs, not 6!) into one big bowl and whisk until smooth. 
Spoon your batter evenly into the 4 loaf pans, about 1/3 of the pan, stick 2 cheese cubes into the middle of the pan, about 1.5 inches apart. Crack an egg into the middle of the cheese cubes before sending your gyeran ppang into the oven at 200 degree Celsius for about 13 minutes. 


So, total time from nothing to 4 yummy looking gyeran ppang = less than 10 minutes preparation + 13 minutes baking = just a mere 23 minutes!
I'll say this is the PERFECT quick recipe for an effortless, but feels like a lot of effort was put in kind of breakfast. 

Baking for 13 minutes gave us eggs that's almost completely cooked through and the bread/muffin part just nice. So if you would prefer a more moist bread with runny egg centre, you might have to tweak your baking time a little. 

Till then,
Mia Foo

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