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Gyeran bbang (egg bread)

With a pancake-like fluffy dough and a gooey egg centre, this popular Korean street food is surprisingly easy to make. Best served straight out of the oven.

Allergens: Recipe may contain gluten, milk, egg, wheat and lactose.


9 Ingredients


  • 115g (3⁄4 cup) plain flour

  • 1 tsp baking powder

  • 55g (1 ⁄4 cup) caster sugar

  • 80ml (1 ⁄3 cup) milk

  • 60g butter, melted

  • 1 ⁄2 tsp vanilla extract

  • 7 eggs

  • 1 middle bacon rasher, finely chopped

  • Sriracha chilli sauce, to serve

4 Method Steps


  • Step 1

    Preheat oven to 200C/180C fan forced. Grease six 185ml (3⁄4 cup) muffin pans generously with butter
    (60g butter, melted)
    .

  • Step 2

    Sift the flour and baking powder
    (1 tsp baking powder)
    into a bowl. Add the sugar
    (55g (1 ⁄4 cup) caster sugar)
    . Stir until combined. Make a well in the centre. 3 Combine the milk
    (80ml (1 ⁄3 cup) milk)
    , butter, vanilla
    (1 ⁄2 tsp vanilla extract)
    and 1 egg in a jug. Season with a pinch of salt. Whisk until smooth.

  • Step 3

    Pour the milk mixture over the flour mixture. Use a balloon whisk to whisk until well combined and smooth. Divide among prepared pans.

  • Step 4

    Crack an egg on top of each pan and sprinkle with bacon
    (1 middle bacon rasher, finely chopped)
    . Bake for 15-20 minutes or until cooked through. (Be careful not to overcook or the eggs will be hard.) Serve with sriracha sauce
    (Sriracha chilli sauce, to serve)
    .
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Recipe Notes

These are best served within 1 hour of baking or even better, while still warm from the oven.

Image by Kathy Knudsen & Tracy Rutherford And Nigel Lough

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