Friday, 29 July 2016

Gyeran-Bbang (Korean Egg Bread) with a twist...

Gyeran-Bbang (Korean Egg Bread)with a twist..
This is a popular Korean street snack. This is a sweet, hot and fluffy mini loaf of bread with a egg inside. The vendors selling Gyeran-Bbang have special moulds or machines in which they make this little egg breads. At home we can make in any cupcake moulds or a mini bread loaf mould or tray. It is made with eggs, all purpose flour, milk, vanilla essence, sugar, butter and baking powder. 
Here I have given it a twist by making it savoury. I have add very little sugar just for taste and have added salt, garlic powder and pepper. Have it hot. It's delectable. Make it to believe me. 
Inspired from Maangchi's post...
Here is the recipe from my kitchen...
Ingredients 
1 cup All Purpose Flour 
2 tsp Baking powder 
1 tbsp Sugar 
Salt to taste 
1 tsp Pepper powder 
2/3 tsp Garlic powder 
3 tbsp Butter melted
1 cup Milk
2 Eggs for the Batter 
6 Eggs for the Moulds
12 small pieces of Mozzarella cheese 
Oil to brush the mould
Method 
Take a mini loaf tray or a cupcake tray. Grease it with oil and keep it aside. Take a mixing bowl, add butter, sugar and 2 tbsp of milk. Beat it till the sugar has dissolved. Add another 2 tbsp of Milk and beat it well till fluffy. Add the rest of the milk and beat it. Add one egg at a time and beat it. Add the salt, garlic powder and pepper powder. Beat it once. Add the baking powder. Beat it once more. Finally add the flour and beat it well. Take the greased loaf tray. Pour the batter into each mould, filling only 1/3 of the mould. Break a egg in the centre of each mould on the batter. Add 2 mozzarella cheese pieces into each mould on the side of the yolk. Bake at 200 degrees celcius for 15 minutes in a preheated oven. If you want a little hard egg then bake for 20 minutes in the oven. Once done, take it out from the oven. Cool it a bit. Run a knife around the edges of the mould and remove it from the mould. Enjoy it hot.