Gluten-Free Korean Egg Bread (Gyeran BBang)
- Contains Dairy
- Contains milk
- Contains Eggs
Ingredients
- 5.25fl. oz milk
- 1 tbsp white vinegar or lemon juice
- 5.6oz gluten-free self raising flour
- 4.2oz mochiko sweet rice flour
- 1.75oz raw cane sugar
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 3 eggs
- 1/2 tsp vanilla paste
- 2.63oz butter (melted)
- 12 small eggs, weighing 53g or less (for individual breads)
Instructions
Step 1
Whisk together the dry ingredients in a large mixing bowl and set to one side.
Mix the milk and vinegar together and leave to one side for 10 minutes in order to create buttermilk.
Step 2
Install the wire rack on Level 3. Select BAKE, set temperature to 160°C and set time to 20 minutes. Press START/STOP to begin preheating.
Step 3
Whisk the eggs for the batter, vanilla paste, and melted butter into the milk until fully combined.
Step 4
Pour half of the wet ingredients into the dry ingredients and whisk together until a smooth paste forms, then gradually whisk in the remaining wet ingredients to form a smooth batter.
Step 5
Spoon 60ml (4 tbsp) of batter into a muffin tray lined with cases. Crack a small egg on top. Alternatively you can place 2 tablespoons of batter into a muffin case then crack the egg on top and layer another 2 tablespoons of batter.
Step 6
Once the unit has pre-heated place the muffin tray onto the wire rack on Level 3 shelf and bake for 20 minutes. Once cooking is complete remove the cases from the muffin tray and leave to cool for 5 minutes before serving.