Gyeran-Ppang

Gyeran-ppang is a street food very popular in Korea. Its name literally means “egg bread.” It is a light, fluffy, sweet pastry topped with delicious savory toppings of your choice, with a whole baked egg playing the key role. Mixed with our Cara Club pastry flour, it is a delicious, satisfying little dish that can be quickly made for a weekend brunch with international flair!

Elle Cowan

Prep Time

10 minutes

Bake Time

18-20 minutes

Total Time

1 hour

Yield

6-8 pieces

Ingredients:

For the batter:

½ cup (78g) Cara Club flour

1 teaspoon (4.1g) baking powder

⅛ teaspoon (0.8g) fine sea salt

2 tablespoons (24g) granulated sugar

1 tablespoon (14g) butter, melted

½ teaspoon (2.1g) vanilla extract 

1 (50g) large egg, room temperature

½ cup (125g) milk

For the toppings:

6-8 large egg

Cheese, shredded or cubed (optional)

Ham, sliced or cubed (optional)

Chives, sliced (optional)

Sea salt, as needed

Black pepper, as needed

Oil for coating the pans

Baker's Notes:

Edison All-purpose flour is also a great alternative if you don’t have Cara Club on hand. The Cara Club however, makes a beautifully light, airy texture in the pastry.

 

*Traditionally in Korea, they use oval baking tins or an oval double-sided gyeran-ppang machine that’s similar to a waffle iron. If you don’t have any oval-shaped tins or molds, feel free to use a standard muffin tin. 

 

**If you don’t really like cooked yolks, you may scramble to egg lightly before adding to the trays. The toppings and fillings are all really up to you.

Instructions:

  1. Preheat the oven to 425°F with the rack positioned in the center.
  2. In a medium bowl, using a whisk, combine Cara Club flour, baking powder, sea salt and granulated sugar.
  3. In a small bowl, combine melted butter, vanilla extract and egg. Whisk to combine and add the milk. 
  4. Slowly add the liquid to the dry ingredients and whisk until the batter is smooth. 
  5. If you are using a nonstick muffin tins or mini pans, liberally oil the baking tray or tins. Alternatively you can line each tin with parchment for easy removal* (see Baker’s Notes).
  6. Fill each cup a ⅓ of the way full with batter. Add ham and cheese followed by one raw egg into each tin. Sprinkle more ham & cheese on top along with a pinch of sea salt, pepper and chives** (see Baker’s Notes).
  7. Bake for 15 minutes, turn the pan 180 degrees and cook for another 3-5 minutes. It should be golden brown and puffed from the center. 
  8. Let cool for a few minutes, serve warm.

Baker's Notes:

Edison All-purpose flour is also a great alternative if you don’t have Cara Club on hand. The Cara Club however, makes a beautifully light, airy texture in the pastry.

 

*Traditionally in Korea, they use oval baking tins or an oval double-sided gyeran-ppang machine that’s similar to a waffle iron. If you don’t have any oval-shaped tins or molds, feel free to use a standard muffin tin. 

 

**If you don’t really like cooked yolks, you may scramble to egg lightly before adding to the trays. The toppings and fillings are all really up to you.


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