Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/4 tsp salt
- 1 tsp instant yeast
- 1/2 cup warm milk
- 1/4 cup warm water
- 1 egg
- 1/4 cup vegetable oil
- 1/2 cup red bean paste
Special equipment needed:
- Stand mixer with dough hook attachment
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, salt, and instant yeast.
2. Add the warm milk, warm water, egg, and vegetable oil to the bowl.
3. Mix the ingredients on low speed until a dough forms.
4. Increase the speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
5. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or until it doubles in size.
6. Preheat the oven to 350°F.
7. Line a baking sheet with parchment paper.
8. Divide the dough into 8 equal pieces.
9. Roll each piece into a ball and then flatten it into a disc.
10. Place a spoonful of red bean paste in the center of each disc.
11. Pinch the edges of the dough together to seal the red bean paste inside.
12. Place the filled dough balls on the prepared baking sheet.
13. Brush the tops of the dough balls with a beaten egg.
14. Bake for 20-25 minutes, or until the tops are golden brown.
15. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 1 hour 15 minutes
- Cooking time: 20-25 minutes
5. Temperature:
- Oven temperature: 350°F
Serving size:
- Makes 8 Hwangnam-ppang
Nutritional information:
- Calories: 280
- Fat: 10g
- Carbohydrates: 42g
- Protein: 5g
Substitutions for ingredients:
- Red bean paste can be substituted with other sweet fillings, such as chocolate or fruit preserves.
Variations:
- Add chopped nuts or dried fruit to the dough for added texture and flavor.
- Use a different type of flour, such as whole wheat or bread flour, for a different texture.
Tips and tricks:
- Make sure the dough is well-kneaded to ensure a soft and fluffy texture.
- Use a pastry brush to evenly distribute the egg wash on top of the dough balls.
- Let the dough rise in a warm place to ensure it doubles in size.
Storage instructions:
- Store leftover Hwangnam-ppang in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, place the Hwangnam-ppang in a 350°F oven for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the Hwangnam-ppang on a platter with a dusting of powdered sugar.
Garnishes:
- Garnish with a sprinkle of sesame seeds or chopped nuts.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Serve with a side of fresh fruit or a small salad.
Troubleshooting advice:
- If the dough is too dry, add a little more warm water.
- If the dough is too sticky, add a little more flour.
Food safety advice:
- Make sure to use clean hands and surfaces when working with the dough and filling.
Food history:
- Hwangnam-ppang is a traditional Korean pastry that originated in the city of Gyeongju.
Flavor profiles:
- Soft and fluffy dough with a sweet and slightly nutty red bean paste filling.
Serving suggestions:
- Serve as a snack or dessert.
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Region: Korean