Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts (optional)
Special equipment needed:
- Hwangnam-ppang mold (can be found online or at Korean specialty stores)
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in the chopped walnuts, if using.
6. Grease the Hwangnam-ppang mold with cooking spray or butter.
7. Fill each mold with the chocolate batter until about 3/4 full.
8. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the Hwangnam-ppang cool in the mold for 5 minutes before removing them and transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
350°F (175°C)
Serving size:
Makes 12 Hwangnam-ppang
Nutritional information:
Calories: 280
Fat: 13g
Carbohydrates: 36g
Protein: 6g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour for a healthier option.
- Almond milk or soy milk can be used instead of regular milk for a dairy-free option.
- Chopped almonds or pecans can be used instead of walnuts.
Variations:
- Add 1/2 cup chocolate chips to the batter for extra chocolate flavor.
- Add 1 tsp cinnamon to the batter for a spicy kick.
- Top each Hwangnam-ppang with a dollop of whipped cream and a sprinkle of cocoa powder.
Tips and tricks:
- Make sure to grease the Hwangnam-ppang mold well to prevent sticking.
- Do not overmix the batter, as this can result in tough Hwangnam-ppang.
- Let the Hwangnam-ppang cool in the mold for a few minutes before removing them to prevent them from falling apart.
Storage instructions:
Store the Hwangnam-ppang in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the Hwangnam-ppang for 10-15 seconds to warm them up before serving.
Presentation ideas:
Serve the Hwangnam-ppang on a platter with a dusting of powdered sugar and a few fresh berries.
Garnishes:
- Whipped cream
- Cocoa powder
- Powdered sugar
- Fresh berries
Pairings:
- Hot coffee or tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
Troubleshooting advice:
- If the Hwangnam-ppang are sticking to the mold, try greasing it more thoroughly.
- If the Hwangnam-ppang are too dry, try adding a bit more milk to the batter.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before preparing the recipe.
- Store the Hwangnam-ppang in an airtight container to prevent contamination.
Food history:
Hwangnam-ppang is a traditional Korean pastry that originated in the city of Gyeongju. It is typically filled with red bean paste, but this chocolate version is a modern twist on the classic recipe.
Flavor profiles:
Rich, chocolatey, nutty
Serving suggestions:
Serve the Hwangnam-ppang as a dessert or a sweet snack.
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Region: Korean
Taste: Sweet, Rich, Chocolatey, Moist