Introducing popular Korean street food!
The dough is similar to pancakes, and the bread filling is topped with sweet red bean or custard cream.
It is a taste that everyone can enjoy. Make it delicious!


[Bungeoppang Dough] (8 pieces)
1 egg
200ml milk
120g soft wheat flour

1 tbsp baking powder
1 tbsp cornstarch
2 tbsp sugar

1/2 tsp salt

2 tbsp vegetable oil

tip.
Prepare the bungeoppang stuffing in advance, divided into 1 portion each.
The dough tastes better if made in advance and refrigerated.
Be sure to use soft flour for flour. (There is no crispiness at all when using heavy/strong flour.)
Cornstarch gives it a lighter and crisper taste. Please note that potato starch may have a different texture!


1 Mix eggs and milk, then add powdered ingredients and oil, and mix well.
2 Grease a pan with oil and preheat it for 3 minutes on both sides.
3 Fill in 60~70% of the dough in 1, add the prepared stuffing, and put the dough on top.
4 Put the dough and immediately cover the pan and turn it over. (Fire intensity is medium to low heat)
5 The total baking time from the time of pouring the dough should be around 5 to 6 minutes.
(Turn over two or three times in the middle and cook both sides until golden brown.)


[Making cream puff (custard cream) filling]
3 egg yolks
300ml milk
4 tbsp sugar
2T tbsp soft flour
1 tsp vanilla extract

1 Put milk and vanilla extract together in a pot and heat until the edges boil.
2 Mix egg yolk with sugar and soft flour in this order, and pour in the heated milk from 1 slowly.
Put 3 2 back into the pot and bring to a boil while stirring slowly. (medium cost)
4 When the dough is lifted with a spatula, make it thick enough to form a grain, turn off the heat, put it in a thin container, and cool it in the freezer for about 1 hour.






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