Gyeran Ppang (Korean Egg Bread): CNN 50 Best Breads
687kcal
Ingredients
Bread Batter
- 80 g cake flour
- 30 g sugar
- 2 g baking powder
- 1 g salt
- 1 egg (room temperature)
- 80 ml milk (room temperature)
- 70 g unsalted butter
- 5 ml vanilla extract (optional)
Toppings
- 4 eggs (2 eggs for each egg bread)
- 2 tbsp shred mozzarella cheese (1tbsp for each egg bread)
- 2 pinches salt (1 pinch for each egg bread)
Equipment
- 2 small loaf pans (substitutions on blog)
- 1 Whisk
- 1 sieve
- 1 Mixing bowl
Method
- Grease the loaf pans with melted butter or oil.
- Beat 1 egg with a whisk until smooth.
- Melt the unsalted butter in the microwave (about 40 seconds). Add the melted butter, vanilla extract (if using), and room-temperature milk to the beaten egg. Mix well with the whisk. Add sugar and salt, whisk until fully dissolved.
- Sift the flour and baking powder into the mixture. Gently fold with a whisk until no dry flour remains. Do not overmix – the bread will become dense.
- Tap the mixing bowl gently to remove air bubbles from the batter.
- Pour the batter into the loaf pans, filling about 1/3 of the pan height.
- Crack two eggs on top of the batter.
- Sprinkle a pinch of salt and add 1 tablespoon of mozzarella cheese.
- Bake in the oven or air fryer at 170°C for 25 minutes. Temperatures may vary depending on your device, so adjust according to your appliance.
Nutrition
Calories687kcalCarbohydrates48gProtein24gFat44gSaturated Fat24gPolyunsaturated Fat4gMonounsaturated Fat13gTrans Fat1gCholesterol501mgSodium958mgPotassium277mgFiber1gSugar18gVitamin A1638IUCalcium262mgIron2mg