Korean Egg Bread (Gyeran Bbang)

• порції: Serves 6 to 8 depending

Інгредієнти

Main ingredients

2/3 cup self raising flour

1/3 cup castor sugar

1/4 tsp ground salt

1 large egg (for batter)

1/3 cup milk

1/3 cup melted salted butter (75 g / 2.6 ounces of butter before melting)

1/4 tsp vanilla essence

6 small eggs for individual bread

Pinch fine sea salt to sprinkle on top of the egg yolk

Some melted butter to brush onto a muffin tray

Optional ingredients

1 slice cheddar cheese

1 slice ham or bacon

Some Dried parsley flakes

Some Tomato sauce (Ketchup)

Some Mayonnaise

Напрямки

Preheat oven to 180 degree C (350 degree F) for 20 mins.

Brush some melted butter on the individual muffin holes of the tray.

Sift the flour, sugar and salt into a large bowl.

Mix 1 egg (for batter), milk, butter, vanilla essence in a small bowl and whisk them well.

Combine 3 and 4 above in the large bowl and mix them well. (I used a hand mixer.)

Scoop out some batter (from step 5) onto the muffin tray. Fill 1/3 of the muffin hole first then add the egg on each muffin hole. (Optionally, you can add any of the optional ingredients listed above per your liking.)

Put the muffin tray in the oven and bake it for 25 mins.

After 25 mins, take the tray out and check whether it's all cooked. (You can test this by sticking in a skewer or toothpick through the bread. If the skewer/toothpick is clean - no batter came out - then it is all cooked.)

Cool the tray down for 3-4 mins.

Carefully take out the egg bread and enjoy!