Gyeran Bbang 계란빵 (Korean Egg
Bread)
Ingredients:
For the
Batter:
2 large Eggs
1/3 cup Sugar
1/3 cup Sugar
3/4 cup
All-purpose Flour, sifted
3/4 tsp Baking Powder
1/3 cup Butter, melted
1/4 tsp Vanilla Extract
1/4 cup Low-fat Milk
3/4 tsp Baking Powder
1/3 cup Butter, melted
1/4 tsp Vanilla Extract
1/4 cup Low-fat Milk
Olive Oil
Spray or Butter, melted (for greasing the pan)
For the filling-topping:
6 small Eggs
some Cheddar
Cheese, grated
some Ham or
Bacon, chopped *optional
some fresh
Chinese/Italian Parsley, chopped (you may also use dried parsley)
Salt and
Black Pepper
Instructions:
Preheat the oven at 200°C.
Spray your egg bread pan (*or muffin tin) with olive oil, or brush with melted butter.
Prepare the
batter.
In a large
mixing bowl, crack-in the 2 eggs, and add-in sugar.
Beat until
the sugar dissolves.
Add-in all
purpose flour, baking powder, melted butter, vanilla, and milk. Mix well until
smooth and lump-free.
Pour batter
into the prepared pans evenly, about 1/4 full.
Put the ham/bacon on top (*optional), and crack-in an egg
over into each pan.
Season with
a pinch of salt and black pepper; sprinkle with grated cheddar cheese, and
parsley.
Bake the
gyeran bbang in the preheated oven for 15 minutes, or until top has turned a little golden.
Serve warm, and Enjoy!!
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