Ben made this Korean Egg Bread for me to bring for lunch at work.
We used a muffin tin to make four with egg filing. Since I am not a fan of egg, I asked him to made me a couple with cheese only.
We used a rectangular aluminium foil pan to make mine so that I get a bigger portion.
- 2 tablespoons unsalted butter, melted
- 7 tablespoons sugar
- 1/8 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 cup milk
- 2 eggs for the cake batter, extra eggs for filing
- cooking oil for coating the pan
- Mozzarella cheese, optional
Source: this recipe is adapted from https://www.maangchi.com/recipe/gyeran-ppang
Yields: 4 rectangular bread or 8 muffin size bread
|Preheat oven to 350F.
In a big bowl. beat the eggs. Add milk and melted butter.
|Add vanilla extract.
|Add sugar to the wet ingredients and stir until sugar dissolved.
|In another bowl, combine flour, baking powder and salt. Stir to mix.
Add the dry ingredients to the wet ingredients and stir with a spatula until not lumpy.
|Brush the mini loaf pan with cooking oil to prevent sticking.
Fill each pan about 1/2 full with the batter. For my version, I place a piece of cheese in the center of the batter.
|Like wise, we fill half of the muffin tins with the batter.
|Crack an egg onto the center of the batter in each of the muffin tin.
Fill water up to the half way point for any empty muffin tins.
|Bake the egg bread in a 350F preheated oven for 30 to 35 minutes until a toothpick inserted into the batter section comes out clean.