Bungeo Ppang: Step-By-Step Recipe
Learn how to make Bungeo Ppang: the cutesy Korean dessert known for its sweet and savoury flavours, as well as its fluffy, crispy texture.
Ingredients
For The Batter:
- 2 tsp baking powder
- ¼ tsp Fine Sea Salt
- 1 cup Plain Flour or Cake Flour
- 175 ml Milk or Water
- 1 Egg
- 3 tbsp Castor Sugar
- 1 tbsp Melted Butter
Filling Options:
- 1 tbsp Sweetened Red Bean Paste
- 1 tbsp Chocolate
- 1 tbsp Custard
- 1 tbsp Nutella
- 1 tbsp Ham and Cheese
Instructions
- Firstly, in a medium mixing bowl, combine all the batter ingredients. Combine them thoroughly. Pour the mixture into a jug with a pour spout for convenient pouring.
- Secondly, warm a Bungeo Ppang pan over medium-low heat. Brush the pan quickly with melted butter or cooking oil.
- Pour the batter over the Bungeo Ppang pan. Cover only about half of the pan. Add your filling of choice, then top with more batter mixture to cover the fish form. Close the pan and turn it over.
- Finally, cook until the fish pastry gets golden brown on both sides of the pan (approximately 2 minutes per side). Remove the fish pastry from the pan and cool fast on a rack. Serve.
Notes
- Use Cake Flour: Cake flour has a lower protein content than all-purpose flour. It helps to create a light and fluffy texture in the pastry. Using cake flour will result in a softer and more tender Bungeo Ppang.
- Sift the Flour and Baking Powder: Sifting the flour and baking powder ensures that they are distributed in the batter. It helps to prevent lumps. This ensures that the pastry has a smooth and consistent texture.
- Let the Batter Rest: Allow the batter to rest for 10-15 minutes. Doing it before cooking allows the gluten in the flour relaxes, resulting in a softer and more tender pastry.
- Use a Non-Stick Bungeo Ppang Mold: A non-stick mould will prevent the pastry from sticking to the mould. It ensures that it releases once cooked. If you don't have a non-stick mould, be sure to grease the mould with oil or butter.
- Don't Overfill the Mold: Fill the mould only about two-thirds full. As the batter will rise and expand during cooking. Overfilling the mould can cause the pastry to overflow and lose its shape.
- Cook Over Low to Medium Heat: Cooking the Bungeo Ppang over low to medium heat allows the pastry to cook. It develops a golden brown and crispy exterior while remaining soft and fluffy on the inside.
- Don't Open the Lid Too Soon: Resist the temptation to open the lid of the mould too soon. As this can cause the pastry to collapse. Wait until the pastry has risen and expanded before opening the lid.
- Serve Fresh and Warm: Bungeo Ppang is best served fresh and warm. Reheat in the oven or toaster oven if necessary, but avoid microwaving as this can make the pastry soggy.